First off, make note, when making broccoli cheddar soup be sure to grab the plain [almond] milk and not the vanilla flavored. Secondly, if you grab said almond milk from the fridge and it says "unsweetened" don't assume that it is plain.
If you add vanilla you might just ruin dinner.
Unless your me and you don't let food go to waste. So you just add more cheese, sour cream and hot sauce to cover up the vanilla smell. Honestly though, you couldn't really "taste" the vanilla. It was just the smell thing.
Healthy Broccoli Cheddar Soup
1 tsp evoo
1 onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
1 large potato, peeled and cubed
1.5 lbs broccoli florets, cut in small pieces
1 carton chicken stock (or veggie)
2 cups low fat sharp cheddar (more if mess ups ensue)
1 cup sour cream
1 cup milk (anything besides vanilla)
In a large stock pot, brown onion in evoo. Add carrots and celery and just enough chicken stock to cover veggies (about 1/3 cup). Simmer until veggies are tender and then transfer to food processor. Blend veggies into a chunky mixture.
In the same stock pot, add potatoes, broccoli and remaining chicken stock. Bring to a boil and then lower to a simmer until potatoes are easily pierced with a fork. Add carrot, celery and onion mixture to the pot. Use a potato masher or electric mixer to blend together. You can do more or less depending on how chunky you want your soup to be. I like mine kind of chunky.
Stir in remaining ingredients and simmer for several minutes. Be sure not to scorch the milk and cheese. Serve with extra cheese, hot sauce and a crusty piece of bread.
Enjoy!
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If you add vanilla you might just ruin dinner.
Unless your me and you don't let food go to waste. So you just add more cheese, sour cream and hot sauce to cover up the vanilla smell. Honestly though, you couldn't really "taste" the vanilla. It was just the smell thing.
Healthy Broccoli Cheddar Soup
1 tsp evoo
1 onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
1 large potato, peeled and cubed
1.5 lbs broccoli florets, cut in small pieces
1 carton chicken stock (or veggie)
2 cups low fat sharp cheddar (more if mess ups ensue)
1 cup sour cream
1 cup milk (anything besides vanilla)
In a large stock pot, brown onion in evoo. Add carrots and celery and just enough chicken stock to cover veggies (about 1/3 cup). Simmer until veggies are tender and then transfer to food processor. Blend veggies into a chunky mixture.
In the same stock pot, add potatoes, broccoli and remaining chicken stock. Bring to a boil and then lower to a simmer until potatoes are easily pierced with a fork. Add carrot, celery and onion mixture to the pot. Use a potato masher or electric mixer to blend together. You can do more or less depending on how chunky you want your soup to be. I like mine kind of chunky.
Stir in remaining ingredients and simmer for several minutes. Be sure not to scorch the milk and cheese. Serve with extra cheese, hot sauce and a crusty piece of bread.
Enjoy!
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