Monday, November 17, 2008

Cheesy Broccoli Potato Soup

Frozen produce can be as healthy for you as fresh produce. In fact, depending on how long that fresh broccoli has been sitting on your grocer's shelf, frozen broccoli may actually be the better buy, nutritionally speaking. Frozen vegetables are usually picked and frozen before their nutrients have had time to deteriorate. While you can't replace all fresh with frozen, when I'm thinking of making soup, I head to the freezer to see what I've got stored there. Today I found a bag of broccoli that I'd forgotten I had and decided a nice and cheesy comfort soup was in order.

Cheesy Broccoli Potato Soup

1 TBSP olive oil
1/2 large onion, diced
1/2 bell pepper, diced (I used a yellow one)
dash of red pepper flakes
2 cloves garlic, minced
1 quart chicken broth
1/2 cup carrots, diced
4 small potatoes, peeled and cubed
16 oz frozen broccoli, divided
salt and pepper
6-8 oz reduced fat Velveeta
3 oz. shredded swiss cheese
1/2 to 1 cup of skim milk

Thaw broccoli and drain. Take half of the broccoli and microwave for 4-6 minutes until tender. Drain, roughly chop and set aside.

In soup pot, saute onion, bell pepper, red pepper flakes and garlic in the olive oil until onions are translucent. Add chicken broth, carrots, potatoes, the rest of the frozen broccoli and salt and pepper. Bring to a boil, reduce heat and simmer until vegetables are tender, about 25 minutes. Remove from heat. Working in batches, transfer soup to blender and puree. Return soup to pot. Add cheeses and stir until melted and smooth. Add the reserved broccoli and milk as needed to get desired consistency.

1 comment:

Nanan said...

nothing beats velveeta for comfort in a soup - and the low-fat is great!
I do love great cheese - don't get me wrong - but there is a place in this world for velveeta - and in this soup is it!