I found this recipe several years ago and have made at least a million batches since. It has all the rich, creamy flavor of broccoli cheddar soup, only much lighter than those restaurant recipes.

The original recipe is from the cookbook Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger. I found it through Pixelated Crumb on FoodGawker, a food blog community that combines the most delicious recipes and gorgeous food photos in one place. I tested it out one chilly fall day a few years ago and it's been a staple in my house every fall since. Even though I'm sick with a killer cold this week, I managed to scrape myself off the couch to whip up a batch from scratch. 

The secret is in the mix of skim milk and chicken broth to create the soup base instead of heavy cream or whole milk. Don't worry, you won't miss any creaminess. I like to have this soup in a bread bowl, and since the recipe is a little lighter, I can fit the large amount of carbs into my meal.

Actually, I'm always an advocate of large amounts of carbs. Who cares? Give me pasta.

I've made a few of my own changes to the original (they're in the recipe below). If you want the full original, Pixelated Crumbs has it here with some delicious photos.

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Broccoli Cheddar Soup

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 2 cloves minced garlic
  • 1/2 teaspoon ground nutmeg
  • 6 cups broccoli florets and tender part of stem, chopped
  • 3 cups chicken broth
  • 2 cups skim milk
  • 2 tablespoons flour
  • 1 1/4 cups (5 ounces) lightly packed sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

1. Heat the oil in a large soup pot on medium heat. Add the onion and cook, stirring, until translucent.
2. Add minced garlic and nutmeg and let simmer 30-60 seconds.
3. Add the broccoli and chicken broth and bring to a boil. Reduce the heat to low and cook until the broccoli is tender.
4. In a small pan, whisk together milk and flour until dissolved. Heat mixture over medium high heat and stir constantly. Bring to a low boil.
5. Reduce the heat and stir until mixture thickens.
6. Add cheese. Stir until cheese is melted and combined. Remove from heat.
7. Use an immersion blender to puree the broccoli mixture. You can also puree the mixture in a regular blender, a little at a time.
8. Combine the cheese mixture and pureed broccoli in the large soup pot. Season with salt and pepper, as desired.
9. Top with cheese and serve hot. Bread bowl is optional!

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