Broccoli Cheese Soup

Welcome Fall, Welcome Soup Season!

 We love soup season! One pot of soup, a loaf of bread, and your dinner is set. Loads of veggies, make ahead, usually tastes even better as leftovers. So many reasons to love soup!

Here is a recent favorite thanks to Emeril:

"This classic combination of flavors lends itself well to this simple, creamy soup. By cooking the broccoli just right, the soup retains a vibrant bright green color. Serve this as a starter to any meal or with a sandwich or salad for a complete meal. So good for you, too."
--Emeril Lagasse

 Ingredients

2 tablespoons olive oil

1 1/2 cups thinly sliced yellow onions

1 tablespoon sliced garlic

1 teaspoon salt

1/4 teaspoon cayenne pepper

5 cups chicken stock or canned, low-sodium chicken broth

4 cups broccoli florets

1 1/2 cups (6 ounces) shredded medium sharp cheddar cheese

Simple Croutons, for garnish (optional) 

Note: I had some leftover roasted potatoes that I threw in the blender with the soup and it added some really nice complexity to both the flavor and texture!

Cooking Directions

Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending (see Note). Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

Yield: 1 1/2 quarts, 4 to 6 servings

Enjoy!!!