Cheesy Cheddar Broccoli Soup

Who likes soup when the temps are cooler? I know I am certainly a fan! I love a hearty bowl on a chilly night and how it provides my body with nourishment, but it keeps me warm for a while afterward.

This soup is a healthier version of the traditional broccoli soup that uses heavy cream to create its desired creaminess. Don't worry; it still comes out creamy and it is full of flavor!

It can also be a great way to get kids to eat more vegetables! My daughters enjoy this recipe! I can always count on them for seconds and even add more cheese to their bowls.

Ingredients:

4-5 cups of unsalted chicken broth (I used unsalted Kitchen Basic Brand)

1 medium yellow onion, chopped

1 head of broccoli washed & chopped

Peppermill (few turns)

1/8 tsp Kosher salt

1 tsp minced garlic

1/4 cup flour

1/4 cup buttery spread (I used I Can't Believe It's Not Butter brand)

2 cups of 1% milk

2 cups 2% milk cheddar cheese

Directions:

1. In a large soup pot, bring chicken stock to a boil. Add broccoli, onion, garlic, Kosher salt & pepper, and boil for 5 mins or until broccoli is tender. Add more broth as needed.

2. Using a blender, puree mixture in small batches. Placing back into the soup pot until it is all puréed to desired constancy.

3. In a medium saucepan, melt buttery spread over medium heat. Then add flour and whisk until smooth. Gradually add in the milk and whisk over medium-high heat until thickened.

4. Remove from heat and add cheese, continuing to stir until melted. Add cheese mixture to the pureed broccoli soup. Stir until the soup has an even consistency. Cook until heated, serve with a sprinkle of shredded cheese.

Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN