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delacroix:

(via fresh365)

Broccoli-Cheddar Soup
adapted from Gourmet . serves 4

1 medium head broccoli, cut into small florets
2 T olive oil
1 large potato, peeled and cut into 1/2” cubes
1 red bell pepper, chopped
1 medium onion, chopped
1 large garlic clove, minced
1 t cumin
1 t salt
1/4 t black pepper
1/2 t ground mustard
2 T flour
1 c soy milk (or skim)
2 c coarsely grated sharp Cheddar cheese
6-7oz firm tofu (apx 1/2 block)

Bring a large pot of salted water to a boil. Add broccoli, and cook until just tender, 2-3 minutes. Drain, reserving 3 cups water. Rinse broccoli with cold water to stop cooking, and set aside.

In a large pan, heat olive oil, over medium heat. Add potato, pepper, onion, and garlic. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, mustard and flour, and cook, stirring, 2 minutes. Add reserved 3 c water, and bring to a boil. Reduce heat, and simmer (partially covered), until potatoes are tender, about 10 minutes. Add Cheddar, stirring to melt.

Transfer 3 c soup to a blender, and add tofu (this may need to be done in 2 batches). Puree, until smooth. Return to pot. Add florets and cook over medium heat, until heated, 2-3 minutes. Season to taste with salt and pepper (I added about 1 t more salt).

Broccoli and cheddar is my favorite soup, and I go overboard with it during autumn. I usually make mine from my granny’s recipe, but this looks too tasty to pass up.