Broccoli and Sundried Tomato Soup

I've been on quite the soup kick recently now that we're in the dead of winter (and since I got an immersion blender for Christmas).  This recipe is one of my favorites because you can also use this "soup" as a sauce over some spaghetti squash, zoodles, chicken or my favorite, red lentil pasta :) 

Ingredients:

• 3 cloves garlic

• 1 large onion 

• 2 T olive oil

• 16 oz frozen broccoli thawed 

• 6 ounces of sundried tomatoes, chopped 

• 3 cups chicken broth

Directions:

Chop onions and mince garlic. Heat oil in a large sauce pan over low-medium heat.

1. Add onions and garlic to sauce pan and sauté for about ten minutes, stirring occasionally so you don't burn the garlic.
2. Add in broccoli, sundried tomatoes and chicken broth.
3. Bring to a boil and then reduce to a simmer for about 15 minutes until vegetables are tender.
4. Using an immersion blender (can also do puree in a standard blender in batches), blend until you reach a smooth consistency.
5. Season with salt and pepper.
6. Serve hot. Serves 6