Good Morning America Recipes

Emeril's Broccoli & Cheese Soup

A Hearty, Tasty, Easy Soup

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The chef prepares a broccoli and cheddar soup from his newest cookbook.
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Servings:4-6
Difficulty: Easy
Cook Time: min

"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)
  • 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

    Recipe Summary

    Main Ingredients: broccoli, cheese

    Course: Appetizer/Starter, Dinner, Soup


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