Soups make great 30 minute meals. 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.
Enjoy a Crisp winter day with a big bowl of Broccoli Cheddar Soup.
Broccoli is one of the favorite veggies in our house. I love using it in broccoli salads, main courses and soups. For today’s recipe, I am dong a slimmed down version of the traditional Broccoli cheddar soup.
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.