You got that right! NO cream and 1 tablespoon of butter for a pot of Broccoli Cheddar soup that serves 4. I promise, the soup is rich and thick and still loaded with flavor.
I did not plan on making Broccoli Cheddar soup this week, but I had a bunch of broccoli left over from the steamed broccoli we had with Sunday night’s dinner. Normally, I save extra broccoli to throw into a salad, but I had a lot left. I hate to waste food so…Broccoli Cheddar soup to the rescue. There are so few ingredients needed for this recipe and I had everything on hand. Here is how to make it:
Pin this recipe for when you have some extra broccoli on hand! Mustard is my secret ingredient. It adds a ton of flavor without knowing it is mustard. I actually use mustard whenever I make a cheesy base for a dish like mac and cheese. Try it! I almost never use heavy cream. I love whole milk for cooking. It is much lighter than cream, but there is enough fat to flavor and thicken a cream based recipe. The kiddos don’t drink whole milk so whatever I don’t use in a recipe is perfect for my afternoon coffee. Again, NO waste!
I had my soup for lunch and it was amazing. Don’t think the lack of cream and butter makes this a thin soup with no flavor. The liquid thickens as it is simmers and once you add the cheese, it is the perfect consistency. I roughly chop my broccoli and carrots and let the immersion blender take care of the rest! I do not have the patience to finely dice all of the veggies! Nope, not going to do it, but that is just me. Don’t worry if you don’t have an immersion blender! You are probably more patient than I am and can spend an extra 4 minutes chopping the veggies or even better….maybe you like a chunkier soup. I think I had soup on my mind after reading 5 canned soup hacks at Looney for Food. I love homemade soup, but we don’t always have time to make it, even when it is a super easy recipe. I absolutely use canned soup for lunch or a quick dinner and I really liked his ideas of making a canned soup more filling. Yep, I had soup on the brain and I was lucky enough to have the ingredients I needed for the Broccoli Cheddar soup.
Today was my rest day after a couple of days of running. Yesterday’s speed work really had me tired. I plan on doing my longish run tomorrow and Zumba on Friday. I’m hoping for strength training and 4-5 miles tomorrow. I need to start bumping up my distances soon, but I never push adding mileage. When I say “bump” it up, I’m talking a few extra miles a week…. not 20! I have been focusing a lot on speed and interval training and I realized my distance training has not changed much at all in a long time. I need to get ready for some upcoming 10k’s and 10 milers!
Talk to you soon!
What’s your favorite soup recipe?
Anyone else looking to race a 10k this Spring?