Friday, December 13, 2013

Healthier version of broccoli cheese soup

I was looking through my cookbooks on a hunt for a broccoli cheese soup. Most of the recipes called for velveeta cheese. Don't get me wrong, there is a place for that amazing processed cheese goodness but the thought of eating it with a spoon somehow makes it very unappetizing for me. 
The healthier versions only called for a couple of ounces of cheese. Come on people, I am trying to make a broccoli CHEESE soup, I need more cheese. 
So, in the end I came up with my own version and it was perfect. 

3 cups vegetable broth ( chicken broth would work too)
10 ounces frozen broccoli florets
1 medium onion, diced 
2 carrots, diced
1 tablespoon garlic ( I used the jarred stuff but fresh would be great)
Salt, pepper
1/4 cup heavy cream
1/2 cup milk
8 ounces sharp cheddar cheese shredded

I put everything into a stock pot except the cream, milk and cheese. I let it come to a boil and then let it simmer for 15 minutes or so. Then I used an immersion blender to smooth it all out. I like it to have texture but not be chunky. 
Then I added the cream and milk and then slowly added the cheese and let it melt. 
When everything was melted I simmered it for a few more minutes and ladled it into bowls. 
It was better then expected. 

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