I LOVE a hot soup on a cold night. And I really love the anything with cheese. I adore Panera’s broccoli-cheddar soup – but it is extremely high in calories.
So I present to you a healthier version:
• 1 tablespoon olive oil
• 1 large carrot - diced
• 2 stalks celery. - diced
• 2 cloves garlic - minced
• 1 large potato - diced
• 1 tablespoon flour
• 1/2 teaspoon dry mustard
• 2 14 ounce cans broth
• 8 ounces broccoli crowns
• 1 cup reduced fat shredded cheese
• 1/2 cup reduced fat sour cream
• 1/8 teaspoon salt
Heat up the olive oil and add carrots and celery:
Cook for 5 minutes.
Add potato and garlic:
Cook for 2 minutes.
And cook for another 2 minutes.
Add broth and broccoli:
Bring to a boil, then reduce to medium heat and cook for 20 minutes.
Take out 2 cups and blend – I used my handy dandy wand blender:
Pour that back in to saucepan.
Add cheese and sour cream:
Cook for 3 minutes or until all cheese is melted.
Serve it up!!