Green Cauldron Broccoli Soup

1. 1

   Drizzle some olive oil into a heavy-bottomed pot set over medium heat.

2. 2

   Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes.

3. 3

   Pour in the chicken stock and half-and-half and bring to a simmer.

4. 4

   Add the broccoli and cook until tender.

5. 5

   Using an immersion blender, puree the soup until smooth.

6. 6

   Stir in the herbed cheese and the Monterey jack and let melt.

7. 7

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.