Enjoy a Crisp winter night with a big bowl of Broccoli Cheddar Soup.
There is nothing quite like a big bowl of creamy soup on a cold winter’s night. This slimmed down broccoli cheddar soup is rich and delicious but without the calories of a full cream soup. Yet the flavor will make you think that you didn’t skimp on the cream.
The key to the taste of the soup is using fat free evaporated milk. I use it all the time in recipes that call for cream with great results.
- 1 bunch of broccoli
- 2 tsp olive oil
- 1 cup of sliced carrots
- 1 small onion, finely chopped
- 1 medium red-skinned potato, diced
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- ¼ teaspoon freshly grated nutmeg
- 1 cup grated extra-sharp Cheddar
- 1 teaspoon Worcestershire sauce
- One 12-ounce can fat-free evaporated milk
- Kosher salt and freshly ground black pepper
- 2 scallions, thinly sliced
- Cut the broccoli into florets and peel and slice the carrots. Finely chop the stems of the broccoli and set aside.
- Heat the olive oil in a non stick pan over medium heat. Add the broccoli stems, onions, carrots and potatoes and Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes.
- Add the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, about 12 to 15 minutes.
- Meanwhile, cook the broccoli florets in the microwave until tender, about 2 minutes.
- Add the florets to the soup along with the nutmeg. Stir to combine and remove from the heat.
- Stir in the Cheddar, Worcestershire and evaporated fat free milk. Season with salt and pepper. Garnish with the scallions.