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Kid-Approved Broccoli Soup
Instructions
Heat oil in large pot. Add onion and sauté until slightly brown and somewhat translucent, approximately 3-4 minutes.
Add frozen broccoli, and give it all a stir, scraping any good browned parts off the bottom of the pan.
Add chicken broth, water, and bouillon cubes. Cover and bring to a boil.
Reduce heat to low and simmer until broccoli is soft when pierced through with a fork, approximately 15 minutes.
Remove from heat. Using an immersion blender, puree the soup until smooth and creamy.
Slowly add the milk. If the milk is straight from the refrigerator, take this extra step to make sure it does not curdle: add a bit of soup into the milk first and bring up the temperature. When the milk is somewhat warm, slowly add it to the soup.
Season to taste with pepper, if needed. Be careful with adding more salt if you will be adding cheese.
Serve with a large pinch of shredded cheese on top, which melts deliciously into the soup. I usually use a sharp cheddar or a Mexican blend.
In my house, while finishing the bowls, I must also feed a pinch of cheese into each child’s mouth. I am not sure when this ritual started, but broccoli soup means I walk around with a bag of cheese and feed my kids like baby birds. You can of course skip this step, but I would recommend carrying on the tradition. It definitely starts dinner on the right note.
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Recipe Notes
Nutrition Info: 1 serving = 1 cup | Calories: 46 | Fat: 3 g | Saturated Fat: 0.3 g | Trans Fat: 0.2 g | Cholesterol: 2 g | Sodium: 293 mg | Total Carbohydrate: 6 g | Dietary Fiber: 2 g | Sugars: 3.5 g | Protein: 3 g
