1 tablespoon olive oil
1 onion, chopped
1/8 tsp crushed red pepper (optional)
2 cups low-sodium vegetable broth
1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
1 large russet potato (about 8 oz), cut into 1/2-inch pieces
salt and pepper
2 oz. sharp cheddar cheese, grated (1/2 cup)
Heat the oil in a large saucepan over medium heat. Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes. Add the broccoli, broth, potato, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (alternatively, use a handheld immersion blender in the saucepan). Top with the cheddar before serving.
(Toss in some fresh herbs like basil or parsley!
Serves 4
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