A crowd favourite, broccoli cheddar soup is found on most menu’s! However, I have noticed most recipes out there have loaded the soup with heavy cream which is completely unnecessary. This recipe is much healthier and gives you a fabulous creamy flavour without adding the cream! I enjoyed this with a hot slice of garlic bread and it was heavenly. Perfect for a chilly evening 🙂

Time: 

• Prep time – 10 minutes
• Cook time – 50 minutes

Ingredients: 

• Broccoli (Cut into Florets) – 1 Bunch or Head
• Salt – 1/2 tsp
• Mild Shredded Cheddar – 1.5 cups
• Black Pepper Powder – 1/4 tsp
• 2% Reduced Milk – 1 cup
• Dried thyme – 1 tsp
• Garlic (chopped) – 1 tsp
• Medium Sized Red Onion (Diced) – 1
• For Broccoli, Vegetable Oil – 1 tbsp
• For Onions, Olive Oil – 1 tbsp
• Regular Mustard Sauce – 1 tbsp
• Broth:
  • Chicken Broth – 1 cup (Substitute with Vegetable Broth if you are a vegetarian)
  • Beef Broth – 2 cups (Substitute with Vegetable Broth if you are a vegetarian)
• Parsley (finely chopped) for garnish

Method: 

1. In a mixing bowl, toss the broccoli florets with the vegetable oil, 1/4 tsp salt and the pepper.Then arrange them on a baking sheet and bake at 400 F for 25 minutes or until the broccoli is golden brown
2. Heat a large pan with some olive oil on medium heat. Add the onion and saute for 5 minutes
3. Add the garlic and dried thyme. Saute for another minute
4. Add the broths and broccoli, and bring to a boil. Once boiling reduce the heat, then cover and cook it for 20 minutes
5. Add the milk, cheese and mustard. Once the cheese has melted, add the remaining 1/4 tsp of salt and more pepper if you would like
6. Turn down the heat and using a blender, blend the soup for a minute
7. Pour into a soup bowl, and garnish with parsley. Enjoy with garlic bread 🙂