Cream of Broccoli Cheddar Soup


Cream of Broccoli Cheddar Soup

Comforting and delicious and perfect for a cold night!

6 Servings – 7 points per serving as written.

You can reduce the points by using 2 cups of fat free half iand half nstead of half and half and milk and reduced fat cheese (if using reduced fat cheese, increase to 6-8 ounces)

  • 1 pound broccoli (chopped)
  • 2 tsp olive oil
  • 1 clove garlic (minced)
  • 1/2 cup onion (diced fine)
  • 4 cups chicken broth
  • 2 cups fat free half and half
  • 1 cup shredded carrots
  • 4 oz cheddar (grated)
  • 2 Tbsp cornstarch
  • 2 Tbsp warm water

  1. In a stock pot, saute onions and broccoli in olive oil, about 5 minutes Add g.arlic, saute for 30 seconds.

  2. Add chicken broth, half and half, milk and carrots. Bring to a boil and reduce to a simmer. Simmer for 30 minutes or until broccoli and carrots are soft. When veggies are cooked to your liking, combine cornstarch and water in a bowl.

  3. Bring soup back to a boil and add cornstarch mixture. Stir until thickened. You can blend with an immersion blender if you wish.

  4. Season with salt and pepper and/or a dash of hot sauce if you like. Add cheese and stir until melted.

Soup