I’ve lightened up the classic Broccoli Cheese Soup by eliminating the cream and reducing the amount cheese, yet still keeping enough to give the soup a good flavor.
To make this #dinnerdoneby9am I fully prepare the soup in the morning, refrigerate all day, then reheat just prior to serving.
-6 c chicken or veggie broth
-1/2 tsp turmeric
-1/2 tsp pepper
-2 lbs broccoli florets
-1 carrot, shredded
-2 c cheddar cheese, shredded
Grease a medium pot with butter, olive oil or cooking spray. Combine broth through carrot in pot, stirring to mix. Bring to a boil, reduce heat and simmer 20 minutes, or until broccoli is tender. Puree using an immersion blender. With pot on medium low heat, stir in cheese, then cook, stirring often, until cheese is melted, about 5 minutes. Keep warm until serving.
