Healthy Broccoli & Cheese Soup
Hey there! It looks like summer is (finally) here; but there’s been lots of rain in my area lately. That along with some leftover broccoli in the fridge inspired me to try this soup. It was delicious! Make this to pair with a salad or sandwich with lean protein. Heck, you could even add some diced chicken right into this soup for a protein boost. And, save this recipe for when the weather turns chilly again!
~ 1 large bunch of broccoli
~ 1 medium onion, finely diced
~ 2T Olive Oil
~ ¼ cup of flour (or you can use arrowroot)
~ 32 oz container of low sodium Chicken Broth
~ ¼ tsp ground nutmeg
~ 1 cup extra sharp cheddar cheese, shredded
~ 1 tsp Worcestershire sauce
~ 1 cup of milk (I used 1%)
~ diced scallions for garnish
~ Salt & Pepper to taste (I added 1 tsp salt and ½ tsp ground pepper)
- Separate the stems and the florets from the broccoli. Trim and discard the bottoms of the broccoli stems and peel the tough outer layers. Finely chop the stems and set aside. Coarsely Chop the florets and set aside in a separate bowl from the stems.
- Add olive oil to a large soup pan over medium heat. Add the broccoli stems and onions, stirring, until softened 7-10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in 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, 12-15 minutes.
- Meanwhile, combine the reserved florets and ½ cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup. Stir to combine.
- Remove from heat. Add nutmeg, shredded cheddar cheese, Worcestershire, and milk. Stir to combine. Salt & Pepper to taste.
- Garnish with scallions. Enjoy!