Abundance of Broccoli

Somehow I've ended up with 5 lbs bag of broccoli florets...Don't ask me why or how, I'm sure I bought it in one of my "let's eat healthier" Costco trips and after using the first pound I did not know what to do with the rest. As I mentioned in my previous post, my mother in law is visiting and she likes EVERYTHING, I kid you not, there isn't a thing that I've ever saw her complaining about when it comes to food. I don't know where she puts it either, she has a fabulous figure and can eat anything she'd like...My point is that since she is in town I can cook anything at all especially things I generally stay away from because my hubby does not like it. Cheddar and broccoli soup is one of those things I would not cook just for the 3 of us but with MIL in town and 4 lbs of broccoli left in the fridge it was a natural choice.

I've never made a Cheddar Broccoli Soup before and wanted a good recipe...I turn to my friend Vikki who has a lot of experience in the kitchen and is an expert on a lot of different dishes. She had great suggestions but I ultimately made a mish-mash of different recipes to create Sylwia's Original.



3 tablespoons butter, room temperature
3 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
1 Celery chopped
Salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 cups of water
1 cup of half and half
1 roasted red pepper (you can use more if you like roasted peppers)
2 cloves of garlic minced
2 cups of sharp cheddar cheese, shredded

Melt butter over medium-high heat. Add broccoli, onion, carrot, celery and garlic salt and pepper and saute until onion is translucent, about 5 minutes. Add the roasted red pepper chopped and cook for 1 minute. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in half and half. Puree the soup. Add cheddar cheese, salt and pepper, to taste, and ENJOY!

The end result was very YUMMY and a hit with everybody including my Hubby and Olivia.