Friday, February 17, 2012

Broccoli Cheese Soup - Lightened up!

Oh my goodness was this soup delicious!  Last year I made this rediculous Loaded Baked Potato Soup for the Superbowl rather than making a bunch of appetizers.  It was a fun indulgence and a great dinner to go along with the game.  This year I wanted to do something similar.  I had been saving this recipe from Lauren and absolutely loved her idea to use pretzel rolls as the bread bowls.  I mean, I just can't tell you enough how good this soup was!  It tasted so indulgent without being terribly heavy since its the lightened up version!  This is a perfect Sunday dinner on a cold evening, especially a Superbowl type of evening!

Trader Joe's was out of of pretzel rolls so I used mini loafs instead, we had plenty of leftovers!

Lightened up Broccoli Cheese Soupvia Call Me Mrs. Rapp

1/2 onion, diced
2 tbsp. butter
2 tbsp. flour 
2 cups milk (I used skim)
1 cup half-and-half 
2 heads broccoli, cut into florets 
1 pinch nutmeg 
1 1/2 cups grated cheese (I used sharp cheddar & white cheddar) 
salt & pepper
splash of chicken broth, if needed for thinning (I didn't need this)
optional: bread bowls or pretzel rolls!

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes.

Sprinkle flour on top. Stir to combine and cook for 1 minute or so until bubbly, then pour in milk and half-and-half.  Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender.

Stir in cheese and allow to melt.  Taste seasonings and adjust if needed.  If you serve it in a bread bowl or pretzel roll, just scoop out the insides and add soup. (You can also throw it in the oven under the broiler to make it a little bit firmer and toasted if needed. I just left it as is.) 

1 comment:

  1. Looks awesome, Jourdan! I'm so glad you liked it! :)