Broccoli cheese soup is so delicious. But this could be healthy dish, is often loaded with things like cheese, butter, cream and so on. Like my friend Katie says, it's "snow suit season," not bikini season, but bikini season always tends to sneak up on me like oh, I don't know, 6 months too soon. I took a chance and gave this dish a little make over and it came out absolutely, smack your lips outstanding. Give it a try and let me know what yous alls think.
Here is what you'll need:
2 Broccoli Heads, Florets Only
4-6 Cups of Low Sodium Chicken Stock (depending on how thick you want it)
1 Large Onion, Chopped
1 Jalapeno Peppers, Diced
4 Cloves of Garlic, Smashed
1/4 Cup of Sour Cream
1/4 Cup of Shredded Cheddar
1 Tbs of Olive Oil
Kosher Salt & Pepper
Heat up the olive oil and add the onion, garlic and jalapeno. Season with salt and pepper and saute for 3-4 minutes. The jalapeno and garlic adds SO much flavor...which we need since we are getting rid of some of the more indulgent ingredients.
Steam the broccoli for 3-5 minutes in the microwave just to get it going. Add it to the pan with the onions and add the chicken stock.
Simmer for 15 minutes or until broccoli is fork tender. If you have an immersion blender, you can blend it right in the pan. If not, you can puree this in small batches in either a blender or food processor. JUST BE CAREFUL. I have burnt myself many a times doing it this way and finally gave in and
Add the chhheeeeeeeeeeeeeeeeeeze and the sour cream and mix.
Taste it and give it a little more salt and pep.
Well hello there.
Yummy. This is creamy and smooth and so GOOD FOR YOU! Next time I'm going to try to skip the sour cream and cheddar in the soup so I can enjoy more on top. :)