Sometimes, on a chilly day, you just need a bowl of hot, creamy, cheesy soup for a comforting meal, just not all the calories and fat though.
I found a plethora of recipes on the internet for broccoli soup and settled on this healthier version of it, a recipe courtesy of Food Network Kitchen.
Bill and I really liked this soup ~ it's truly delicious for lunch or a light supper!
Besides the delicious bunch of fresh broccoli, the recipe substitutes the usual cream or whole milk with fat-free evaporated milk ~ one would be hard-pressed to notice the difference.
I can cook,
Low-sodium vegetable broth cuts down on the salt intake, while giving the soup a rich golden color. Freshly grated nutmeg adds a spicy touch.
I used the extra-sharp cheddar cheese; maybe next time, I will try reduced-fat sharp cheddar.
This is plenty of soup for 2 or 3 people, and the recipe is easy enough to double for more.
The recipe states, leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will “break” or separate from the broth.
Believe me, you won’t miss the excess calories and fat, nor will your waistline!
The soup is so delicious ~ I will be making it again soon!
HEALTHIFIED BROCCOLI CHEDDAR SOUP
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
¼ cup flour
3 cups low-sodium vegetable broth (or chicken)
Salt and pepper to taste
¼ teaspoon freshly grated nutmeg
1 cup grated extra-sharp cheddar cheese, plus more for garnish if desired
1 teaspoon Worcestershire sauce
1 (12-ounces) can fat-free evaporated milk
2 scallions, thinly sliced
Separate stems and florets from the broccoli.
Trim and discard the bottom of the broccoli stems.
Finely chop the stems — coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat.
Add broccoli stems, onions and potatoes and cook, stirring, until softened 7 to 10 minutes.
Add flour and cook, stirring, until lightly toasted, about 2 minutes.
Stir in the broth and bring to a boil.
Reduce heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and ½ cup water in a small saucepan.
Bring to a boil, cover and continue to steam until they are bright green and crisp-tender, about 5 minutes.
Add the entire contents of the pot with the florets to the soup along with the nutmeg.
Stir to combine and remove from the heat.
Stir in the cheddar, Worcestershire and milk.
Season with salt and pepper.
Garnish with scallions and cheese, if desired.
Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will “break” or separate from the broth.