Ingredients
1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 tablespoons butter
3 tablespoons flour
3 cups less sodium chicken broth, or vegetable broth
1 cup fat free milk
1/4 teaspoon salt
fresh black pepper, to taste
6 cups broccoli florets, chopped into small pieces, about 2 heads
1-1/4 cups shredded sharp cheddar
2 tablespoons grated Parmesan cheese
Method
STEP 1
Chop onion, carrot, celery, garlic in a chopper or mini food processor.
STEP 2
In a large pot, melt the butter. Add the chopped vegetables, salt and pepper and sauté on low heat until soft, about 5 minutes.
Stir in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste.
STEP 3
Gradually whisk in the chicken broth, ensuring there are no lumps.
Add the milk and increase heat to high until it comes to a boil, then add broccoli florets, Parmesan cheese, and stir well.
STEP 4
Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is cooked, about 10 minutes.
STEP 5
Using an immersion blender quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of soup and blend, then add it back to the soup. This helps thicken it a bit.
Gently stir in the shredded cheddar cheese, allowing it to melt smoothly.
STEP 6
Serve the soup hot, garnished with additional cheddar cheese, if desired.
Recipe by Skinny Taste