Ingredients
4¼cupsreduced-sodium chicken broth,or vegetable broth
⅔medium onion
⅔carrot,peeled and chopped
1celery stalk,chopped
1garlic clove,chopped
5cupsbroccoli florets
½cupmilk,2%
3tbspreduced-fat sour cream,plus more for optional garnish
ground black pepper,to taste
½cupsharp cheddar cheese,shredded
Preparation
In a medium-sized stock pot, bring the chicken broth, onions, carrots, garlic, and celery to a boil.
Cover and simmer for 5 minutes.
Add the broccoli, milk and pepper and cook, then cook for 10 more minutes, covered.
Add the sour cream, then puree soup with an immersion blender.
Adjust the black pepper to taste, then heat through over medium heat.
Stir in the cheddar cheese.
Serve warm, and enjoy!
