Skinny Broccoli Cheddar Soup

Ingredients

▢5 tablespoons butter unsalted

▢1 ½ cups chopped yellow onion

▢2 teaspoons minced fresh garlic

▢½ cup all-purpose flour

▢2 ½ cups low fat 1% milk

▢3 cups chicken broth or stock (low sodium)

▢6 cups fresh broccoli florets cut into bite-size pieces

▢1 cup peeled and julienned carrots or matchstick carrots

▢1 teaspoon salt

▢½ teaspoon black pepper

▢¼ teaspoon ground nutmeg

▢1 bay leaf

▢8 ounces reduced fat sharp cheddar cheese shredded

Skinny Broccoli Cheddar Soup

Instructions

1. Melt butter over medium heat in a 6-quart Dutch oven or large soup pot. Add onion and cook for 3 to 4 minutes (or until softened) while stirring frequently. Add garlic and cook until fragrant (about 30 seconds), stirring constantly.�

2. Slowly add flour (about a tablespoon at a time) while constantly stirring. Once all of the flour is added and there is a paste formed, slowly pour in milk while continuing to stir. Cook for 1 minute while whisking to smooth out any lumps.�

3. Slowly pour in the chicken broth and stir to combine.�

4. Add broccoli, carrots, salt, pepper, nutmeg, and bay leaf. Stir to combine. Bring to a simmer and simmer for 10 to 15 minutes (stirring occasionally) or until broccoli and carrots are tender. Reduce heat as necessary to maintain a gentle simmer.�

5. Remove from heat and add cheese (a handful at a time) while stirring in between each addition until melted and smooth. Season with additional salt and pepper, if desired. Remove and discard bay leaf before serving.�

# Notes

Once cooled, store in an airtight container in the fridge for up to 3 days.

Nutrition