Broccoli Cheese Soup

You won’t find this recipe in Cooking Light. But I also don’t think you’ll find it in ‘Fattest Recipes Monthly’ either, if that exists.  But it will make you a hero among friends and family. I don’t know anyone that doesn’t like cheesy broccoli soup, and if you like broccoli, this soup is loaded with it (this must significantly cut down the caloric count).  It is also loaded with cheese, and I had to use some half and half to give it a wonderful rich creamy flavor.  I did NOT use much butter, and I used more chicken broth than cream…making this a really good balance - - delicious but won't tip the scale. I don't think (I guess I'll find out).

If you want to be a drag go ahead and sub the half & half for whole or 2% milk.  Up to you.


Start by cooking the onions in a large soup pot, about 10 minutes. Turn the heat to low, and whisk in the flour to create a roux.  Add the chicken broth, half & half, and skim milk, whisking to remove clumps.  Let simmer on low for about 10 minutes to thicken. Add in 2 crowns worth of the broccoli florets and the carrots and simmer for 20 minutes or so, until tender.  Use an immersion blender to very lightly puree the soup to turn it into a nice silky creamy pot of goodness (small chunks of broccoli should remain). Alternatively, use a blender or a food processor to break down the broccoli).  If you don’t have an immersion blender, it is PERFECT for soups like this. It blends it to the perfect amount of creaminess, without totally pureeing it into a liquid.  We love broccoli in our house, so I steamed another 1-2 cups (crown #3) and threw them into the soup to leave some nice big pieces. 
Stir in the cheese, nutmeg, and pepper, and cook to incorporate.  Popovers highly recommended!!!

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