Skinny Broccoli Cheddar Soup Recipes

SKINNY BROCCOLI CHEDDAR SOUP

Steps:

• Place broccoli florets and carrots in a 6-quart Dutch oven (or large soup pot) and cover with water. Bring to a boil over high heat and boil for 3 minutes. Reduce heat as necessary to maintain a moderate boil.
• Drain vegetables in a colander and set aside.
• In the same Dutch oven, melt butter over medium heat. Add onions and cook for 3 minutes (or until tender), while stirring frequently. Add garlic and cook for an additional 30 seconds, stirring constantly.
• Slowly add flour (about a tablespoon at a time) while constantly stirring. Once all of the flour is added and there is a paste formed, slowly pour in chicken broth, while continuing to stir.
• Pour in milk, while continuing to stir constantly.
• Bring to a gentle boil over medium heat, while continuing to constantly stir.
• Once a gentle boil is reached, slowly add cheese (a handful at a time) and stir constantly until cheese is melted.
• Add broccoli, carrots, salt, pepper, nutmeg and bay leaf. Stir to combine.
• Reduce heat to low and cover. Cook on low heat for 20 minutes, stirring occasionally.
• Remove and discard bay leaf before serving. Season with additional salt and pepper, if desired.

SKINNY BROCCOLI CHEDDAR SOUP

Steps:

• In a large pot on medium heat, add olive oil, butter, chopped onion, and season with salt and pepper. Cook for 5 minutes until browned. Add in broccoli, shredded carrot and milk. Let sit for 7-10 minutes or until broccoli is soft.
• Remove half of the soup and place in a large bowl. With an immersion blender, blend half of the soup until creamy then pour back into the pot. Stir in mustard, cheese, corn starch (for thickening), and chicken broth. Blend once more with the blender and then simmer on low for 25 minutes. Top with more shredded cheese and green onions. Enjoy!

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.