A couple of weeks ago, Tim announced he was craving broccoli cheddar soup. When I hear broccoli and cheddar, I immediately think of Panera’s creamy deliciousness that I love to treat myself to as part of the “you pick two” menu every once in a while. But for dinner on a Monday night? I wanted to find some way to make it a bit healthier. I assumed this meant a little less creamy, and after some searching I came across a “healthified” version from The Food Network that we ended up adapting.
Broccoli Cheddar Soup
Makes 6 servings
- 1 bunch broccoli
- 1 small onion, finely chopped
- 1 medium red-skinned potato, diced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 1/4 teaspoon freshly grated nutmeg
- 1 cup grated extra-sharp cheddar cheese
- 1 teaspoon Worcestershire sauce
- One 12-ounce can fat-free evaporated milk
- 2 stalks celery, diced
- Salt and pepper to taste
- Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
- Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 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 to 15 minutes.
- Meanwhile, combine the reserved florets and 1/2 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 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 diced celery.
I think soup is really hard to photograph, so this crappy picture will have to do! Verdict on the taste? It was good, but you could definitely tell that the heavy cream was missing. I was okay with that though as heavy cream doesn’t always settle well with my stomach. I thought the nutmeg was a key ingredient in bringing out the soup’s flavor, so if you make this I wouldn’t leave the nutmeg out!
What’s on your agenda for the day?
I’ve got work, then Two A Day Tuesday. We are doing timed circuits tonight, which I’m excited about. Don’t forget to do your timed planks today, those will not be included in tonight’s workout!
4 minutes 5 seconds today!
Plank done, 2:45 finally! not bad for my age……
having some delicious healthy eggplant parm for lunch. Thanks to your recipe!… next will be this broc cheddar soup 🙂