You won’t find this recipe in Cooking Light. But I also don’t
think you’ll find it in ‘Fattest Recipes Monthly’ either, if that exists. But it will make you a hero among friends and family. I don’t know
anyone that doesn’t like cheesy broccoli soup, and if you like broccoli, this
soup is loaded with it (this must significantly cut down the caloric
count). It is also loaded with cheese,
and I had to use some half and half to give it a wonderful rich creamy flavor. I did NOT use much butter, and I used more chicken
broth than cream…making this a really good balance – – delicious but won’t tip the scale. I don’t think (I guess I’ll find out).
for whole or 2% milk. Up to you.
- 2 tablespoon butter
- 1 small sweet onion, diced
- 5 tablespoons flour (or corn flour if GF)
- 2 cups chicken broth
- 1 ¼ cup half and half
- 1 cup skim milk
- About 3 small-medium crowns of broccoli florets, chopped (5-6 cups)
- 1 cup carrots, slivered
- 8 oz cubed cheddar (I did half sharp and half medium)
- 2 pinches nutmeg (maybe ¼ teaspoon)
- Pepper to taste
minutes. Turn the heat to low, and whisk in the flour to create a roux. Add the chicken broth, half & half,
and skim milk, whisking to remove clumps. Let simmer on
low for about 10 minutes to thicken. Add in 2 crowns worth of the broccoli florets and the
carrots and simmer for 20 minutes or so, until tender. Use an immersion blender to very lightly
puree the soup to turn it into a nice silky creamy pot of goodness (small
chunks of broccoli should remain). Alternatively, use a blender or a food
processor to break down the broccoli).
If you don’t have an immersion blender, it is PERFECT for soups like
this. It blends it to the perfect amount of creaminess, without totally
pureeing it into a liquid. We love
broccoli in our house, so I steamed another 1-2 cups (crown #3) and threw them into the
soup to leave some nice big pieces.
incorporate. Popovers highly