broccoli cheddar soup with beans before and really liked it and this wasn't all that different from it. However, this recipe used a red pepper which I also had in my fridge. The original recipe from Epicurious included heavy cream to make this more of a creamy chowder, but I decided to instead add a can of white beans and puree the soup, knowing this would result in an equally creamy soup without any cream!
Three Years Ago: Crockpot Salsa Chicken
1. Bring vegetable broth to a boil in a medium-sized saucepan over medium-high heat. Add broccoli to boiling broth and cook for 2-3 minutes. Remove broccoli with a slotted spoon and transfer to a large stockpot. Reserve broth.
2. Add potato, onion, bell pepper, and garlic to the stockpot with the broccoli along with the butter. Cook over medium heat, stirring occasionally, until onion is softened. Add cumin, salt, pepper, and dry mustard, stirring and cooking for 1 minute. Add flour and 3 cups reserved vegetable broth. Stir in beans.
3. Simmer, stirring occasionally, for 10-15 minutes, until potatoes are tender. Add cheese and stir until cheese is melted. Use an immersion blender (or transfer to a blender) to puree to desired texture. Top with additional cheddar before serving, if desired.