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Creamy Broccoli Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 18 teaspoon crushed red pepper (optional)
- 2 cups low-sodium vegetable broth
- 1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
- 1 large russet potato (about 8 ounces), peeled and cut into 12-inch pieces
- 2 ounces kosher salt and black pepper
Directions:View on Real Simple
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