You'll never miss the extra fat in this lightened up version of broccoli cheddar soup using reduced fat ingredients!
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
6cupsfresh broccoli florets that have been cut into bite size piecesor 1 (24 ounce) bag frozen baby florets
1cuppeeled and julienned carrotsor matchstick carrots
1 ½cupschopped yellow onion
1teaspoonminced fresh garlic
3cupschicken broth or stocklow sodium
2 ½cupslow fat 1% milk
8ouncesreduced fat sharp cheddar cheeseshredded
1teaspoonsaltmore or less, to taste
½teaspoonblack peppermore or less, to taste
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.
Store in an airtight container in the fridge for up to 3 days.