Skinny Broccoli Cheddar Soup
Food Wine Thyme
Food Wine Thyme
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  • 10 min
  • 25 min
  • 35 min
  • Ingredients
  • 2 tbsp olive oil 1 carrot, diced 1 onion, diced 1 potato, peeled and cubed 2 garlic cloves, smashed, roughly chopped 1 sprig fresh thyme, finely chopped 1 tbsp flour 1 bunch broccoli 3 cups vegetable stock ½ pint fat free half & half 1 cup cheddar cheese 1 tsp turmeric ⅛ tsp nutmeg black pepper salt Instructions Heat olive oil in a Dutch oven. Add chopped carrot and onion. Saute until the vegetables begin to soften then add garlic and thyme. Season with a little salt, pepper and nutmeg. Stir in flour and allow to cook through. This should only take about a minute. Add diced potatoes and stock. Bring to a simmer and cook until the potatoes are almost done. Now add broccoli and cook another 5 minutes until the broccoli is tender. Using an immersion blender pure the mixture until desired consistency. You can also use a regular blender, the mixture will be smoother. To the pureed soup add turmeric, cheddar and half & half. Simmer until the cheese melts, stirring to prevent lumps. Taste for salt and pepper. Adjust to your liking. Serve hot. 3.4.3177



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