Healthy Soup - Week 2: Broccoli Cheese Soup (with Soy Milk!)

Who would think of Broccoli Cheese Soup as healthy? Traditionally, this soup is laden with calories from cream and cheese. With a few substitutions, you can have the luxurious mouth feel of the creamy cheesy soup you crave while keeping it healthy!

Broccoli Cheese Soup with Soymilk

1 bunch of broccoli
6 cups chicken stock
2 cups soy milk - unsweetened
1 large onion - chopped
2 carrots - diced
1 tsp kosher salt
1 tsp black pepper
1/3 cup flour
8 ounces reduced fat cheddar cheese

Cut the broccoli top 3 inches from the top. Dice the stem part and chop the broccoli top to small enough pieces that will fit nicely on a soup spoon.

Spray a soup pot with an organic olive oil cooking spray. Heat the pot on medium heat. Add the onions, carrots, salt and pepper. Stir the ingredients to mix in the salt and pepper. The salt will help draw out the moisture in the onions. Saute for about 5 minutes until the onions become translucent. Add in 1/2 cup of the chicken stock. Stir. Sprinkle in the flour and stir. Cook and stir frequently until the flour has turned to a light golden color. Add the rest of the chicken stock. Simmer on low heat for about 30 minutes. Add the soy milk and cheddar cheese. Simmer for another 10 minutes stirring occasionally.

Serve with a slice of crusty bread.