Broccoli-Cheese soup is a popular item on the menu in a lot of restaurants.
I took the classic recipe and lightened it up a bit without sacrificing any flavor.
Give broccoli and cheese soup an Italian accent by swapping Cheddar cheese for Parmesan and garlic.
1 cup diced onions
1 cup diced celery
1/2 cup diced or shredded carrots
2 garlic cloves, minced
1/4 cup olive oil
Sweat onions, celery, carrot and garlic in oil in a large pot of medium-low heat until beginning to soften, about 5 minutes.
1/4 cup all-purpose flour
6 cups low-sodium chicken broth
2 - 10 oz. pkgs. frozen broccoli florets, thawed and chopped
1 - 1 lb. bag frozen chopped broccoli
If you have fresh broccoli on hand, chop it along with the stems and blanch for 3 minutes before adding to the soup.
6 oz. reduced fat cream cheese
2 wheels of Mini Babybel Light
1/2 cup grated Parmesan
Salt and Pepper to taste
Stir in flour to coat vegetables; cook 1 minute. Gradually stir in the broth and broccoli. Increase heat to medium-high. Simmer soup until it thickens slightly, 5-8 minutes. Reduce heat to medium. Stir in cream cheese, Mini Babybel and Parmesan. Whisk lightly to incorporate.