Fall is here, and as the temperatures have been dropping, I’ve been craving soup. I re-made this phenomenal chicken and wild rice soup last week, and it’s definitely one you MUST make. It’s easy and unbelievably good. But onto this week’s dish. I was sucked into Pinterest one night and knew I’d found my next culinary challenge when I saw a broccoli cheese soup with BLUE CHEESE from Sunset magazine!
It’s pretty genius actually, because you use less cheese since the blue cheese is stronger than a traditional cheddar. And it was ridiculously easy. One thing I did to cut down on my prep work was to purchase broccoli florets in a package rather than cleaning and cutting up the broccoli myself. It ended up being the same cost as a head of broccoli and saved me time, so you can’t argue with that.
Aside from that, the recipe was straight forward and required one pot. Just cook the onions a bit, add broccoli florets and some chicken broth and cook the broccoli until it’s tender. Then add half and half, blue cheese, and salt and pepper. I used my hand-held blender (aka-the boat motor) to blend the cheese, but a regular blender will work too. You will just need to blend the soup in batches and dirty more dishes…gotta love the boat motor!
Now one thing I made an executive decision on was adding some crushed red pepper flakes. I knew they would give some heat and additional boost of flavor. I added them while I was cooking the onions so that the heat would release a bit in the butter and onions. That helped the heat permeate the dish and this decision was right on.
After just one bite, I knew I had a hit on my hands! The blue cheese was not at all over-powering and the red pepper flakes provided a really subtle heat with every bite. This dish was crazy good, and I can’t wait to hear how you liked it.
Trust me on this, and click here for the recipe, step by step instructions and nutrition information. This soup is guaranteed to warm you from the inside out as the weather gets cooler.
What I was cooking up a year ago: Officially a Fan of Meringue!
I had never been much of a meringue person, but this recipe comes from Claire Robinson and with only a few simple ingredients, I couldn’t help but try it out. Holy smokes, it was light and airy but a perfect sweet treat, too. If you’re looking for a totally different dessert that is also fat free, then look no further! You’ll be working with different techniques and impressing your friends and family like crazy! Wow was this delicious!0