Lighter Broccoli Cheddar Soup

Everyone loves a silky, rich broccoli cheese soup, but it doesn't quite fit the bill when I'm looking to keep it relatively healthy mid-week. This lighter version relies on a cauliflower puree base rather than buckets of cream.

Lighter Broccoli Cheddar Soup

Ingredients

• 5 cups chicken stock
• 1 large head of cauliflower, chopped
• 1 large head broccoli, chopped into small florets 
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup carrots, shredded
• 4 tbsp fat free half and half
• 1/2 cup sharp cheddar, shredded 
• garlic powder

In a large pot, bring the chicken stock to a boil. Add the cauliflower, two-thirds of the broccoli, onion, garlic, and carrots. Season to taste with salt and pepper. Reduce to a simmer and cook until the vegetables are soft - about 30 minutes. 

Using an immersion blender, puree until completely smooth. Return to the stove, and add the half and half and cheese. Season to taste with salt, pepper, and garlic powder. 

Before serving, add the remaining broccoli florets. Cook for 15 minutes or until tender.

Serves 4

Notes from the Chef

-Is is going to be quite as unctuous as Panera's rendition, absolutely not. But its still delicious and this recipe won't kill me!

-After dishing up a bowl, I'd highly recommend splashing a bit of Maggi (think European soy sauce) over the soup