I love me some broccoli cheddar soup with a nice piece of fresh Italian bread! The traditional recipe can be extremely high in fat so I created a modified version that tastes just as good! I substituted half and half for 2% milk and eliminated a good amount of butter by using olive oil instead. Here’s my recipe.

Ingredients:

• 1 lb fresh broccoli (chopped)
• 2 fresh carrots (shredded)
• 1 small onion (diced)
• 1 large garlic clove (minced)
• Adobo or salt (to taste)
• Black pepper (to taste)
• 1/4 ts garlic powder
• 1/4 ts onion powder
• Chicken bouillon powder (2 packets)
• 4 cups water
• 4 cups milk (2%)
• 1/2 cup flour
• 2 tb butter
• 3 tb olive oil
• 8 oz cheddar cheese block (shredded)

Directions:

• Heat a soup pot over medium heat. Add butter and olive oil. Sauté onions for 2-3 minutes until translucent.
• Add garlic and cook for about 2 minutes.
• Add carrots and cook for about 5 minutes.
• Add flour and cook for about 2 minutes until everything is coated evenly.
• Add water, chicken bouillon and seasonings. Stir well. Bring to a simmer.
• Add broccoli and milk. Cook for about 10-15 minutes.
• Add shredded cheese in small batches and turn off heat. Stir until melted.

Once the cheese is completely melted through the soup is ready to serve. If you enjoy this recipe let me know in the comments below. If you try it out, tag me (@curlsnpearlsss) in your social media posts! Xo