The other night Max asked me if I would make "green soup". Now I'm eating the leftovers for lunch. We love this Broccoli Cheddar soup recipe (below)!
SKINNY BROCCOLI CHEESE SOUP 3 cups unsalted vegetable stock 4 cups broccoli florets, coarsely chopped 1 cup diced yellow onion 1 chopped carrot 1/4 teaspoon freshly ground black pepper 3 garlic cloves, minced 4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
1. Combine first 7 ingredients in a large saucepan; bring to a boil. 2. Reduce heat, and simmer 10 minutes or until broccoli is tender. 3. Turn off the heat. Pour soup into a blender. Blend until smooth. Return soup to pan. 4. Stir in 4 ounces cheese. You don’t need to turn the stove back on again, the residual heat from the soup should melt the cheese. Enjoy!