Broccoli Cheddar Soup For One

This soup is creamy, extra cheesy and filled with broccoli.  Serve with a piece of Italian or garlic bread and you have a great lunch or light dinner. 

This is called a soup for one, however, it makes about 3 3/4 cup of soup, so you could actually get 2 meals out of this. 

1 cup broccoli florets

1/2 TBS olive oil

1/4 - 1/2 cup chopped onions

1 or 2 cloves garlic, minced

2 tsp all-purpose flour

2 cups chicken broth

1/2 cup heavy cream

1/4 cup finely diced carrots

1 1/2 cups shredded sharp cheddar cheese (don't use pre-shredded)

1/4 tsp cumin

1/8 tsp chili powder

Bring a medium-sized pot of water to a rapid boil.  Add a pinch of salt.  Add the broccoli florets and cook until crisp-tender, 2 to 2 1/2 minutes.

Drain the broccoli in a colander and immediately transfer to a bowl filled with ice water.  Leave in the ice water for 2 minutes, then transfer to the colander to drain.

Heat the oil in a medium-sized pot.

Add the onions and cook for 3 minutes.  Add the garlic and cook for a minute longer.

Stir in the flour and cook and stir for 1 minute.

Whisk in the broth.  Stir in the cream. Add the carrots.

Bring soup to a gentle boil, stirring constantly, then reduce the heat to low and simmer.

Stir in the cheese, cumin and chili powder.

Simmer the soup for 10 minutes, stirring occasionally.

Stir in the cooked broccoli.

Season with salt to taste.

You may process briefly with an immersion blender if you like a smoother soup.

This recipe can easily be doubled to serve 4 people.

Source:  www.onedishkitchen.com

Makes 1-2 servings

Janice