Sometimes we need to update a classic because… let’s be honest… it wasn’t that good for you… BUT you love it and don’t want to give it up. So here is a heavenly version of Broccoli Cheddar Soup kicked up with a few seasonings and some extra protein from greek yogurt which also adds the perfect creaminess without using any cream. SO. SATISFYING. (and a perfect Meatless Monday!)
INGREDIENTS
2T olive oil
1 carrot, grated
1 broccoli head and stalk, chopped and grated, respectively (can use frozen florets too)
2 garlic clove, minced
1/4t thyme
1/2t turmeric – optional
1/8t pepper
1T flour (or 1 1/2t arrowroot powder)
1/4t garlic powder
1/4t onion powder
1/4t mustard powder – optional
2c broth, warm
1c milk of choice, warm
1/2c greek yogurt
1c cheddar
1/4c parmesan – optional
INSTRUCTIONS
Saute onion, carrots and broccoli stalk in 2T olive oil and a little salt on med-high, cook until soft 2-3 minutes. Add florets (if using frozen don’t add florets yet) and garlic with a little salt, stir then add thyme, turmeric and pepper, stir until fragrant. Sprinkle in flour and combine, cook for 1 minute then add garlic powder, onion powder and mustard. Slowly pour in broth and milk stirring constantly. Bring to a simmer (add florets if using frozen) for a 2-3 minutes to thicken a little. Turn off the heat and wait until the soup isn’t super hot (if I can stick the tip of my finger in for 3 seconds without freaking out but its still pretty hot, its ready-if its too hot the cheese will curdle, if it does just throw it in a blender). Add yogurt and 1/3 of the cheddar, stir until combined completely. Add remaining cheddar and parmesan stir until combined. Makes 2 full bowls.
ENJOY!
