Katie Lee's Broccoli Cheddar Soup

by Rachael Ray Show Staff 9:00 AM, December 2, 2015

Aired December 2, 2015

Serves 4

3 tablespoons EVOO – Extra Virgin Olive Oil
1 small onion, chopped
1 head of broccoli, florets only, chopped
4 cups low sodium chicken broth or vegetable broth
2 cups shredded cheddar cheese


Heat EVOO in a Dutch oven over medium heat. Add onions and sauté until tender and translucent, about 8 minutes. Add broccoli and cook about 3-4 minutes. Season with salt and pepper.

Add broth and bring to a simmer; reduce heat to low and cover. Cook 10 minutes. Use an immersion blender or transfer to a blender in batches and purée. Return to pot and stir in cheese until melted.