Save Recipe Print
Total:
30 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey Jack and let melt. Serve warm.

My Private Notes

Add a Note
More from:

Halloween

Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Cauldron Cake

Recipe courtesy of Food Network Kitchen

Bubbling Cauldron Punch

Recipe courtesy of Food Network Kitchen

Orecchiette with Pancetta, Pumpkin, and Broccoli Rabe

Recipe courtesy of Anne Burrell

Green Ghoulade

Recipe courtesy of Sandra Lee

Pumpkin Soup

Recipe courtesy of FamilyFun Magazine

Green Chocolate Slimedoo

Recipe courtesy of Michael Chiarello

Cumin Pumpkin Soup

Recipe courtesy of Robin Miller

Green Chicken Finger Sandwiches

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories