I have to thank my girl over at The Kitchen Bitch for this recipe that I adapted. Corey said it was the BEST thing I have ever made! Score! This also made a great lunch the next few days 🙂
- 4 tablespoons unsalted butter
- 2 pounds fresh broccoli
- 2 sweet onions, diced
- 3 cloves of garlic, sliced
- 3 heaping tablespoons of whole wheat flour
- 6-8 c. chicken stock, preferably homemade
- 8 oz. sharp cheddar cheese, shredded
- ¼ cup of Greek yogurt
- Optional fat-free sour cream, for garnish
1. Separate the stalk from the florets. Chop the stalks into small pieces and separate the florets.
2. In a large heavy-bottomed saucepan, melt the butter. Add the broccoli stems, sauté for 2-3 minutes. Add the onion, season with salt and pepper. Sauté until the onion is translucent, and then add the garlic. Sauté 1 minute more. Add the florets to the pot and sauté until they are also coated with butter.
3. Sprinkle the flour over the vegetables, and stir until they are all well coated. Sauté 1 minute more, and then add enough hot stock to the pot to cover the veggies. Bring the soup to a boil, then reduce the heat and let the soup simmer until the florets are tender.
Remove the soup from the heat and let cool for several minutes before pureeing it with a stick blender. Season lightly with salt and pepper. If the soup is a bit too thin, return it the stovetop to simmer for a few more minutes; however, it will thicken it a bit once the cheese is added. Add a splash of cream to the soup, if desired. Then add the shredded cheese to the soup in several small batches, stirring each addition well. Season the soup to taste with additional salt and black pepper. Serve warm garnished with sour cream and julienned red pepper if desired.