Did you miss it live? Watch this month’s CT Style segment featuring That’s So Jenn’s slimmed down broccoli cheddar soup! My healthier version of this classic comfort food has all the flavor you love while keeping you in those skinny jeans.
- Ingredients:
1 lb frozen broccoli florets
1/4 cup water
1 qt. chicken or vegetable broth
1 cup light shredded cheddar or 3-cheese blend
3/4 cup 2% milk
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Kosher salt
- Transfer broccoli into a bowl and add 1/4 cup water. Microwave for 4 minutes, stir and cook again for 4 minutes.
Drizzle olive oil in a large pot.
Toss in minced garlic. Saute for a few minutes until lightly browned.
Add broccoli and water from the bowl. Pour in chicken or vegetable broth. Bring to a boil.
Pour in milk. Add cheese. Use an immersion blender to chop broccoli and puree soup. It will still have texture. (If you do not have an immersion blender, finely chop broccoli in a food processor or blender before adding to soup.)
Season with salt and simmer for about 15-20 minutes.
Eat and enjoy your healthy soup with salad or whole grain bread!
