No Cream Broccoli Cheddar Soup

I've been in love with soup lately, and this broccoli cheddar soup is hitting the spot in these cold winter months. I've removed the flour roux to keep it gluten free, as well as removed the cream to keep the calories in check. Instead, I'm making this soup creamy with plain nonfat Greek yogurt, which is high in protein, creamy, and tangy, just what a soup needs. That in combination with the broccoli and cheddar cheese makes this a good vegetarian soup with minimal prep https://robustrecipes.com/healthy-broccoli-cheddar-soup/ https://allthehealthythings.com/healthy-broccoli-cheddar-soup/#tasty-recipes-4801-jump-target https://www.loveandlemons.com/broccoli-cheddar-soup/#wprm-recipe-container-67502

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a large pot over medium heat with olive oil. Cut your onions and carrots into a small dice, and add to the pot. Cover, and cook until the carrots are just fork tender and the onions are translucent, about 15 minutes

Step 2

Add garlic to the pan, and cook until fragrant, about 30 seconds

Step 3

Add in the broth, mustard, spices, and (defrosted) broccoli. Cover and bring to a boil over high heat. Reduce heat to medium, and let simmer (covered) for 10 minutes

Step 4

Remove from the heat, and stir in the yogurt and cheese. Optionally puree with an immersion blender to desired consistency. You can leave it fully chunky, blend some of the vegetables, or puree it totally smooth. Season with salt to taste, and serve

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