I made Broccoli Cheese Soup today. It was pretty good, better than I've had in some restaurants, I know sometimes that's not saying much, but really I liked it. I like my soup chunky and when I first tried this soup I didn't puree any of it and the texture just wasn't right. So I decided to puree about half of it and then it was much better. So it's really up to you how much you want to puree. I like some chunkiness to mine, but it really needs to have some of it pureed to get the right smoothness to it.
(actually 2 slices for this bowl because this is 2 servings)
The soup was satisfying. And pretty tasty too. My husband doesn't like Broccoli Cheese Soup so I made this while he wasn't at home. I made a pot big enough for 4 servings (a little over a cup each, the photo above is in a big bowl, it holds 4 cups all the way to the top.) and there wasn't any left by the end of the day. I just can't believe I ate the whole pot throughout the day!
4 cups chopped broccoli frozen - cooked
Yukon gold potato - small to medium - cooked
2.5 Tbs Red Onion finely chopped (I think you could use more of this, but this was all I had on hand)
2 cloves chopped garlic
grape seed oil - 2 Tbs (just enough to saute onions and garlic in)
1 Cup Chicken Broth
2-3 Tbs neufchatel cheese
1 slices 2% shredded sharp cheddar cheese
a little 2 % milk to make as soupy as you want (I used about 1/4 cup)
I used some frozen broccoli, because that's what I had, this recipe would be great for left overs.
I used a package of Bird's Eye Steamfresh Frozen Broccoli and cooked as directed.
I cooked a small to medium sized potato . I just cut it up and cooked it in the microwave, then I smashed it with the potato masher. I only had a russet, but I think a yukon gold potato would give a better texture.
While these were cooking I sauteed 2.5 Tbs of red onion finely chopped and 2 cloves of chopped garlic in just enough grapeseed oil to cover the bottom of the pan. When the garlic and onions started to scorch I put in some chicken broth. (I kept adding chicken broth throughout cooking, I used about a cup of chicken broth all together.)
At this time I added the mashed potato and blended thoroughly.
I then smashed up the broccoli some with the potato masher.
I added this to the mixture with more chicken broth.
I added 3 Tbs neufchatel cheese. (You could use cream cheese or non-fat cream cheese, this would change the nutritional facts)
I added a 1 slice 2% sharp cheddar cheese to the top of each bowl.
By adding the cheese to the top you don't need as much cheese to get more taste. And I think I might add more veggies in the soup next time. You would get more flavor and have more nutrition. I think some cooked carrots and pureed celery would add a very good flavor.
I made my own Chicken broth, but you can buy your own. I was actually making the stock as I was making this soup so the broth didn't have as much flavor as it would later. But I really wanted to make the Broccoli soup right then!
I've never seen a Broccoli Cheese recipe with Neuchatel or Cream Cheese in it, but it made a nice smoothness to it without adding cream. I was happy with it. And I was much happier with the Calories, Fat, and Sodium. I'm also on a low sodium diet so I have to really watch it and cheese has a lot of sodium.