Oh how I love soup! I can eat soup any time of the year. For me soup is an ultimate comfort food. It brings out happy feelings, makes me warm and cozy and is a source of satisfaction. I am probably in a category of its own, I am a Soup Foodie. I can eat soup during hot summer days and especially on cold winter nights. The thought of soup makes me smile. 🙂
I went to my favorite farmer’s market and picked up some produce. Most of the time I spend more money at the farmers market than at the grocery store. I just find the place to be gorgeous. I might be the only one that thinks that way. 🙂
Yesterday was a tough day for both Kurt and I, work has been a little crazy lately. I wanted comfort and happiness. I wanted soup. Thankfully Kurt and I agree on what’s for dinner and came to a uninamous decision on Broccoli Cheddar Soup. I made a lighter version of this calorie dense and harty dish by using low sodium broth and fat free half and half. Whoever created the original Broccoli cheddar soup was a genius in my eyes. Next time you’re craving it make my version and I promise you won’t be dissappointed.
Start with some onions and garlic.
Add some broccoli and broth
Let the broccoli cook until soft. Blend all together. Add cheese and spices. Enjoy!
Lighter Broccoli Cheddar Soup
- 1 medium onion, diced
- 2 garlic cloves, finely chopped
- 1 carrot, diced
- 2 lbs broccoli, cut into florets
- 3 cups low sodium chicken (or vegetarian) broth
- 1 1/2 cups fat free half & half
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- salt to taste
- 4 oz cheddar, shredded
- In a dutch oven ( or a soup pot if you don’t have one) on a medium low heat saute onion and carrot for about 2 minutes. Add garlic and cook for another 2 minutes. Dont you just love the smell of sauteed garlic and onion
- Add broccoli and broth. Bring to a boil, reduce to simmer and cook until broccoli is fork tender.
- Once the broccoli is ready, set aside a cup full of broccoli florets.
- Add nutmeg, black pepper and half and half. Bring to a simmer.
- Transfer to a blender and blend until pureed.
- Transfer back to the Dutch Oven and bring to a simmer. Add cheddar cheese and salt to taste.
- Serve with a whole florets that you set aside.