Vegetarian Broccoli Cheese Soup – A Meatless Mondays Recipe
Broccoli cheese soup – nothing says comfort like cheese, potatoes, and broccoli. This is a perfect meal for cold winter days. Ready in less than 45 minutes, it is a great choice for a quick dinner. The soup reheats well and your family will be fighting over the leftovers. And it’s healthy, too!
2-3 medium carrots, chopped
1 small onion, chopped
2-3 celery stalks, chopped
2 cloves garlic, chopped
1 Tbs. butter
3 Tbs. flour
3 cups vegetable broth
1 cup skim milk
3 medium potatoes, peeled and cut into small pieces
salt & pepper to taste
4 cups broccoli florets, cut into small pieces
2 cups reduced fat cheddar cheese (sharp, shredded)
2 slices Weight Watchers American cheese
2 Tbs. Parmesan cheese, freshly grated
Put the carrots, onion, celery, and garlic in a food processor and run until finely chopped.
In a large pot, melt butter and add chopped vegetables. Sauté on low heat until soft, about 5-7 minutes.
Add flour, salt, and pepper to vegetables and stir until smooth.
Add vegetable broth, milk, and potatoes. Bring to a boil over high heat, then cover and cook on low 10-15 minutes or until potatoes are soft.
Add broccoli, Parmesan; stir well. Cook uncovered for 5 minutes. Add cheddar and American cheeses, stirring until melted. Remove from heat.
The soup should be thick (more like stew). If too thin, put 1-2 cups of the vegetable mixture into a blender and blend until smooth. Add back to the soup pot (if you have an immersion blender, use that instead).