Broccoli-Cheddar Soup

I have embarked on the most ridiculous project—and all by accident. It started when I returned home from Alaska and was confronted with friends and family asking “How was your trip? Do you have photos?” Do I have photos? Ha! I have over 850 photos that needed to be sorted, cropped and corrected. And they will not be released in to the world until they are perfect. Perfect. But there was this nagging voice inside my head telling me that I need to get to previous photos before I even attempt these. I tried to quiet it, but nagging voices aren’t that easy to silence. Well, at least mine is not. So I looked back to see when I last printed out photos. And as it turns out, it was 2004. As in FIVE years ago. Oh lord.

So to compensate, I am keeping my cooking projects simple. And hearty. I have had this soup bookmarked for some time, but made one significant change to the recipe. I substituted tofu for cream. I wanted to mimic the texture of a thick creamy soup, and the tofu adds protein and significantly lowers the fat. It’s fuel for long nights buried in Photoshop.

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 soy milk and 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).