Description

This lighter version of broccoli cheddar soup doesn't have any cream or milk, but it will still satisfy and comfort you. Serve with a crusty bread and a salad.

Ingredients

• 3 T. extra virgin olive oil
• 1 small onion, chopped
• 1 broccoli head , florets only, chopped
• 4 c. low-sodium chicken or vegetable stock/broth
• 2 c. shredded or grated cheddar cheese
• salt and freshly ground black pepper, to taste if desired

Steps

1. Wash broccoli; drain; cut into florets and chop.
2. Heat oil in a Dutch oven or soup pot over medium heat. Add onions and saute until translucent, about 8 minutes. Add broccol;i cook 3-4 minutes. Season with salt and pepper.
3. Add stock/broth; bring to a simmer; reduce heat to low; cover. Cook 10 minutes.