Broccoli Cheese Soup
I have been on a healthy lifestyle for a year now and one of the vegetables that I could have on this diet is broccoli, it does not matter if its fresh or frozen as long as I have it with any of my meals..So I have a lot of bags of broccoli in my freezer..
What to do with them?!
Well I knew Broccoli cheese soup is one of my husband’s favorite soups so it was a no brainer to use most of the broccoli I have in my freezer and make him his favorite soup for dinner…
Everyone knows that winter is my favorite season and this year winter is lasting longer than usual…It is cold outside and one of the best dishes I love to cook on these cold days is soup…
Hearty delicious food that will keep you warm and cozy…
My original broccoli cheese soup recipe has a full fat of half and half, whipping cream and sour cream but I wanted to test this healthier version by eliminating them and only use the cheese on its own…let me tell you it turned out amazing, delicious and full of flavor…It had so much flavor that we didn’t miss the fat at all…
I call this version of only using the cheese without any added fat a successful recipe…
This recipe makes a lot of soup that freezes really well, just store in individual plastic freezer containers and the soup will be ready whenever you need it to enjoy a healthy, hearty and delicious meal…
4 bags 16 oz. each frozen broccoli floweret or about 8 cups fresh
4 tbsp. olive oil
1 1/2 cups pearl onion
1 tbsp. garlic powder
4 cups shredded mild cheddar cheese
1 cup mixed fiesta cheese
7 -9 cups water or chicken broth
1/2 tbsp. sea salt
1/2 tbsp. black pepper
1/2 tsp. freshly grated nutmeg
In a medium stockpot heat olive oil on medium high heat, add pearl onions, sea salt and black pepper sauté until golden.
Add broccoli florets, nutmeg, garlic powder and cook for two to three minutes.
Add broth or water stir to mix well, bring to boil, cover and lower the heat to simmer for twenty five minutes or until the broccoli and onions completely softened.
Off the heat and with an emerging blender carefully purée the mixture until completely smooth.
Turn the heat back on to medium low and add all the cheese, mix until the cheese is melted and the soup is completely smooth and velvety.
Adjust salt to your liking.
The thickness of the soup is easily adjusted by adjusting the amount of broth is used, add more or less to your liking.