I use quotation marks for this, because there’s really no cream in this soup. So guess what? It’s actually healthy for you! If you wanna use half and half or cream, by all means go for it.
It seems like with the weather out there, you’re only going to be able to enjoy soup in the cold a little while longer, so give this a try soon! It makes a big batch so you can freeze it if need be. Good luck having leftovers long enough to freeze!
I throw a potato in the soup to give it a fake cream texture. You can also get the same effect by putting white beans in the soup, with some added protein. Also, I use 2% milk cheddar cheese. This is completely optional, but it gives it a nice sharp cheesy flavor. And broccoli soup isn’t as fun without cheese, in my opinion.
I also had some mushrooms lurking in the fridge so I threw them in too. You don’t need them, I just don’t like food going to waste 🙂
“Cream” of Broccoli Cheddar Soup
(Makes 6 big bowls)
32 oz. frozen broccoli
1 medium yellow onion, chopped
3 cloves garlic, chopped
Handful of cremini mushrooms, chopped (optional)
1 russet potato, peeled and cubed
2 c. low-sodium, fat-free chicken stock
3 c. skim, 1% or 2% milk
3/4 c. shredded cheddar cheese
Sprinkle of nutmeg or cinnamon
Salt and pepper to taste
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Put in the onion, mushroom (if using) and potato and cook until the onion becomes translucent. Add in the broccoli and garlic. Sprinkle in 1 tsp. salt and 1/2 tsp. pepper.
When the broccoli looks mostly thawed, add in the stock and milk and bring to a simmer. At this point, you can use an immersion blender to puree the soup to your desired consistency. I like mine with just a slight amount of chunky veggies, but mostly smooth and creamy. If you don’t have an immersion blender, let the soup cool and use a blender. Don’t put the lid on the blender all the way when still warm or else it will explode!
Put back into the pot and add cheddar and nutmeg or cinnamon. Cook through until cheese is melted. Top with a bit of cheese, sour cream or bacon pieces if you’re feeling indulgent.