Ingredients

Instructions

  1. Heat oil in a Dutch oven or large saucepan over medium-high heat.
  2. Stir in onion and red pepper; cook until onion is golden, about 6 minutes.
  3. Add broccoli and chicken broth to pan; cook until broccoli is tender, about 12 minutes.
  4. Puree soup in a blender or food processor (or hand-held'boat motor') in small batches; return soup to pot over low heat.
  5. Stir in cheese until melted and smooth, about 2 minutes.