The other night Max asked me if I would make “green soup”. Now I’m eating the leftovers for lunch. We love this Broccoli Cheddar soup recipe (below)!
SKINNY BROCCOLI CHEESE SOUP
3 cups unsalted vegetable stock
4 cups broccoli florets, coarsely chopped
1 cup diced yellow onion
1 chopped carrot
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
1. Combine first 7 ingredients in a large saucepan; bring to a boil.
2. Reduce heat, and simmer 10 minutes or until broccoli is tender.
3. Turn off the heat. Pour soup into a blender. Blend until smooth. Return soup to pan.
4. Stir in 4 ounces cheese. You don’t need to turn the stove back on again, the residual heat from the soup should melt the cheese.
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