Low Fat Broccoli and Cheese Soup

I figured this 12 days of soups thing would take me...oh, about 12 days.  I guess I was being a little too ambitious :).


My third soup is super easy, healthy, and, might I add, so delicious. Trust me, you won't miss all the fat and calories that come with a traditional broccoli and cheese soup.

Broccoli and Cheese Soup {serves 4}

- 3 cups of broccoli, chopped

-1 small onion, diced

-3 stalks of celery, diced

-2 cloves of garlic, minced

-1 small yellow potato {about ½ cup chopped}

-4 cups of chicken or vegetable broth

-1/2 cup fat free evaporated milk

-2 ounces shredded low fat sharp cheddar {or 1/2 cup}

-olive oil, salt, and pepper

1. In a large pot, heat one tablespoon of olive oil over medium heat.  Saute the onions, celery, potato, and broccoli for about 5 minutes.  Add in the garlic and cook for another minute.
2. Add the chicken broth and bring to a boil.  Reduce heat and simmer for about 20 minutes – until the broccoli and potatoes are soft.
3. Remove soup from the heat and stir in the fat free evaporated milk.  Allow to cool for about 20 minutes and blend {in batches} until smooth. 
4. Return the smooth soup to the pot and re-heat.  Stir in the cheese and taste.  Add a little salt and some pepper.