Broccoli and Cheese Soup
Talk about a comforting soup on a chilly day to warm your soul.
Servings: 7
Equipment
- Dutch oven/Large pot or Instant pot
Ingredients
- 4 Cups Cooked Broccoli Chopped fine
- 1 tsp Avocado oil
- 2 TBSP Light butter I use I Can't Believe It's Not Butter
- 1 Small Onion Dice fine
- 1/2 Cup Celery Dice fine
- 2 Cups Shredded carrots
- 1 TBSP Garlic Minced
- 1/3 Cup Flour
- 2 Cups Kettle & Fire Chicken Broth
- 2 Cups Unsweetened almond milk
- 1 TBSP Better Than Bouillon chicken base
- 1/2 tsp Ground mustard
- 1/2 tsp Paprika
- 2 tsp Dak's Nothin But Ranch seasoning
- 4 Non fat american cheese slices Borden cheese brand
- 1 Cup Fat free cheddar cheese
- 2 oz. Neufchatel cream cheese
- Salt & Pepper to taste
Instructions
- First cook your broccoli and set aside. I use steam in bag broccoli out of convenience but you can use fresh.
- In a large pot ( I use a dutch oven ) place the avocado oil and light butter in. Once melted sauté the onions, celery and carrots until tender.
- Once veggies are tender add garlic and cook for about 30 seconds.
- Take the flour and sprinkle all over making sure to coat. Sauté just for about one minute.
- Add the chicken broth and the almond milk. Stir until combined.
- Add seasonings.
- Once broccoli has cooled off take 3 out of the 4 cups and chop up fine and add into soup.
- Season with salt and pepper to taste
- Add the cheeses and bring to a boil then simmer immediately.
- Take the remaining broccoli and give it a good rough chop and add in. If you would like the soup not chunky you can add everything to a blender or use an immersion blender and blend.
- Season again with salt and pepper to taste and serve!
Notes
Recipe serves 7 with 1 HEAPING cup serving
2 WW and 157 Calories
Click here to calculate your WW points
Code: Ambassador_ChefAllie for $5 off PRO membership at Healthi
Code: CHEFALLIESKITCHEN at Kettle & Fire