A bowl of creamy, rich, and cheesy broccoli soup is irresistible. But sometimes I think it's too much of a good thing. Here's my version with a little more veggies and a little less of "the creamy." It's healthy and delicious and I love it.
Ingredients for A Lighter Cream of Broccoli Soup:
1 pound broccoli florets
1 tablespoon olive oil
2 cups diced potato
1 1/2 cups diced onion
1 cup diced carrots
1 cup diced celery
2 garlic cloves, minced
2 cups shredded low-fat cheddar blend cheese
1/3 cup Jarlsberg
*5 cups chicken or vegetable broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
You will all need a hand blender or a regular blender. I used a hand blender but a regular blender will be just as good to use and maybe better.
Time-Saving Tip: All of the vegetables can be prepped in advance. The entire soup can be made in advance and gently reheated. You might have to thin it with a little broth.
Let's see what we need.
We're ready to cook.
Before you start cooking be sure to prepare all of the vegetables. It makes cooking so much easier.
Add the oil, carrots, onions, celery, salt, and pepper to a large pot. Saute for about 10 minutes without browning. Add the garlic and stir until fragrant; about 30 seconds to a minute. Add the potatoes, broccoli, and the broth. Simmer until the vegetables are very soft. This should take about 10-12 minutes.
Turn off the heat. Use the hand blender to puree the soup. If you are doing this in a blender you will need to do it small batches. Be very careful because if the soup splatters it will be hot.
Add the cheeses and stir to fully combine. Adjust the seasoning.
It's ready! And it's so good. I also love leftovers for lunch the next day.