Cooking on a Budget: Creamy Broccoli Soup

It is really starting to feel like fall in some parts of the United States. The leaves here in Pennsylvania are beginning to change colors and people are decorating their homes with pumpkins, gourds, and other fall-themed items. Soon enough, we will be breaking out the jeans, cozy sweaters, and boots. Until then, we cling to the few remaining days of summer, but doesn’t it really feel like it is over already? Today, we bring you a simple, tasty recipe for Creamy Broccoli Soup that is great for a cool fall day. Give this recipe for creamy broccoli soup a try!

Creamy Broccoli Soup Ingredients:

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  1 tablespoon of olive oil

• 1 medium onion chopped into small pieces
• 2 cups of low sodium vegetable broth
• 1 bunch of broccoli with the florets chopped roughly, along with the stems which should be peeled and sliced. This should yield approximately 7 cups
• 1 1/2 pound russet potato- the potato should be peeled and sliced in 1/2 inch pieces
• 2 ounces of shredded sharp white cheddar cheese
• 1/8 teaspoon of crushed red pepper (this is optional, but encouraged if you like a little kick!)
• Salt and pepper to taste
• Bagel chips (optional, but they add a nice crunch to the soup)

Creamy Broccoli Soup Directions:

Add the olive oil to a medium sized sauce pan and heat it over medium to high heat. Add the chopped onion and red pepper (if you opt to include the red pepper). Cook for approximately 4 to 6 minutes or until the onion becomes soft. Add the veggie broth, broccoli, potato pieces, 2 cups of water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the sauce pan and bring the mixture to a boil. Turn the heat down and simmer the soup with a lid on for approximately 18 to 20 minutes or until the vegetables have softened. After the vegetables have become tender, put the soup into a blender (or use a handheld blender). You can make the soup as thin or as thick as you life. If it is too thick for your liking, you can gradually add water until it is the desired consistency. Top the soup with your shredded white cheddar cheese and a few bagel chips. Enjoy!