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Home » Vegetarian Broccoli Cheese Soup

Vegetarian Broccoli Cheese Soup

February 29, 2016 by Patti Leave a Comment

Vegetarian Broccoli Cheese Soup – A Meatless Mondays Recipe

Vegetarian Broccoli Cheese SoupBroccoli 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!

Serves 4-6.

 

Ingredients

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

Instructions

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.

Enjoy!

Notes

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).

 

 

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Filed Under: Recipes Tagged With: meatless Mondays, recipes, vegetarian

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Welcome!

I'm Patti Turner, labor & delivery nurse by day and writer by night. I enjoy writing fiction, reading, cooking vegetarian food, traveling the world, and photographing everything. Read More…

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