Broccoli Cheese Soup

I have been craving and cooking so many soups lately because of these bitter cold wintery days! This one will be sure to warm you up but I love that it is also super low in fat! Michael and our friend Jesse were both pleasantly surprised and happy to find out how yummy low-fat soups can be. Enjoy this one! Yum!!

Broccoli Cheese Soup
6 servings

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 potato, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 28-32 ounces vegetable broth
  • 2 bunches of broccoli, stems (peeled and chopped) and florets (chopped)
  • 1 – 2 cups shredded fat-free or reduced-fat Cheddar cheese
  • 1/2 cup fat-free or reduced-fat sour cream
  • 1/2 teaspoon salt
  1. Heat oil in a large pot over medium-high heat. Add onion, carrot and celery and cook, stirring, until the onion and celery soften, 5 – 6 minutes. Add potato and garlic and cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring continuously for 2 minutes.
  2. Add broth and broccoli;  bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 20 minutes.
  3. Use an immersion blender or pour into a blender and puree soup. If you want leave it a little chunky, but I preferred a smooth puree. If you used a standing blender, pour the puree back into the pot.
  4. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted, about 2 minutes. Season with salt.

1 Comment (+add yours?)

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