Light Broccoli Cheese Soup
Cook Time:
30
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 34.0 g |
|---|---|
| Cholesterol | 59.8 mg |
| Sodium | 474.0 mg |
| Potassium | 715.7 mg |
| Total Carbohydrates | 19.8 g |
|---|---|
| Dietary Fiber | 4.3 g |
| Sugars | 2.2 g |
| Protein | 19.5 g |
Ingredients
3 cups cauliflower florets
3 cups broccoli florets
10 cloves of garlic; peeled
3 + 1 tablespoons EVOO; divided
4 shallots; finely diced
2 cups white cheddar cheese; shredded
1 cup Almond Breeze Original
2 cups vegetable stock
2 cups white cheddar cheese
Salt and pepper to taste
EVOO; cheese; bacon bits (optional toppings)
Directions
- 1
First, preheat oven to 400ºF. Then, place cauliflower, broccoli, and garlic on a baking sheet. Drizzle on about 3 tablespoons of EVOO and season with salt and pepper. Toss so that everything is evenly coated.
- 2
Roast veggies at 400ºF for about 20 minutes, or until the broccoli begins to brown.
- 3
While the veggies are roasting, sauté shallots in 1 tablespoon of EVOO. Once they are translucent, add in veggie broth and original almond milk and let simmer for a few minutes. Then, stir in cheese and continue to simmer for 5 more minutes.
- 4
Place everything in a high-power blender and whirl for about a minute, pureeing the vegetables and turning everything into a creamy soup. If you like your soup a little thinner, add more vegetable broth!
Made with these products:
Courtesy of: Fit Foodie Finds
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