When I first made this soup, I put three different milks in it and it was so heavy. The second time I made it, I removed two and something was missing. Finally, I came up with best combination, with few calories (in my opinion). Some recipes have tons of veggies packed in. By all means, I truly encourage that! (kale would be awesome!) I found though, after blending the soup, it never became quite as creamy. As always, adjust the recipe to your liking and enjoy what you’re feeding your body.
Creamy Broccoli Cheddar Soup
- 1 bag Frozen Broccoli crowns
- 2 cups Chicken or Vegetable Stock
- 1/3 cup Half & Half
- 1/2 medium Onion (chopped)
- 2 Garlic cloves (diced)
- 1/2 cup Carrots (chopped)
- S & P to taste
- 1/4 tsp Onion powder
- 1/4 tsp Garlic powder
- 1 tsp Fresh parsley (chopped)
- 3/4 cup Cheddar cheese (shredded) plus 1/4 cup for topping
First, place the 3/4 of the broccoli, stock, onion, garlic, carrots, S & P, onion powder, garlic powder, and parsley into a pot. Cook on medium high heat until it begins to boil. Turn the heat to low and cook for another 5 minutes or until the carrots have softened.
Once the veggies are completely cooked, remove the pot from heat and use either an immersion blender or a regular blender to smooth the soup. Caution: be very careful because the soup is extremely hot and can cause burns. Blend the soup until your desired consistency. Then put the soup back into the pot and place on the stove on a low heat.
As the soup begins to heat up, add the half & half ,3/4 cup of cheese, and the remaining broccoli. Stir until everything is combined. Cook the soup until it is hot enough for your liking. Serve and top with additional cheese. Enjoy!
*This soup is exceptional with a turkey sandwich or submarine. *