Week #5 CSA Food Box: Broccoli, Roasted Red Pepper, and Cheddar Soup Recipe

This soup was seriously good.  Zach altered it from a chowder recipe on Epicurious.  It was a meal in itself and we served it with John’s homemade bread (same recipe as his pizza dough but put into a round loaf form) and salad greens from the CSA food box.

Broccoli, Roasted Red Pepper, & Cheddar Soup Recipe ->

  • 1 small head broccoli (1/2 pound)
  • 1 large sweet potato (1/2 pound) or regular potato if you don’t have a sweet potato
  • 1 large onion, chopped
  • Roasted red bell peppers, cut into 1/2-inch pieces (1- 1/2 peppers worth from a can/bottle)
  • 2 leeks, washed, trimmed and cut up
  • l large garlic clove, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 2 tablespoons all-purpose flour
  • 3/4 cup sour cream (or heavy cream)
  • 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Steam head of broccoli in a separate pan while you are cooking the potatoes, onions, peppers, broccoli stems, garlic, and butter in a larger sauce pan for 10 minutes.  Add the cumin, salt, pepper, and dry mustard for 1 minute.  Add flour and cook 2 minutes.  Add reserved cooking water and steamed broccoli and cook for 10 minutes more until potatoes are cooked.  Stir in sour cream (or heavy cream), cheese, and salt & pepper.

Puree 2 cups of soup mix in blender until smooth and return to pan.  Cook 2 more minutes and serve!

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