Ahhhh….soup, good in spring, summer, fall, and winter. Especially in fall and winter. However, when you are short on time and hungry for comfort food, this is the recipe for you. Skinny Broccoli Cheese Soup is a healthier option than the typical broccoli cheese soups that are loaded down with heavy cream and or half and half. Not that I have an aversion to half and half, it’s just a little too good to be considered healthy. Not that this dish isn’t good…well that got this post off to an awkward start. Ahem. In the past I have posted a few soup recipes that are good for those who are sensitive to lactose, and while this soup does contain some milk, you can easily omit the milk entirely and use only coconut milk. As long as you add a little extra cumin and or black pepper to cover up the coconut taste.;) Using a blend of cheeses gives this soup more flavor and color, making it an impressive looking dish to serve to both family and friends.
The Ingredients: 2 cups finely chopped broccoli florets, 1/2 to 1 cup matchstick carrots, 2 red potatoes or 1 small yellow onion, 1 cup evaporated milk, 3/4 cup coconut milk, 3 to 3 1/2 cups chicken or vegetable broth, 1/2 cup colby jack cheese, 1/2 cup sharp cheddar cheese, 1/4 cup Parmesan cheese (optional), 1/2 to 1 tsp. salt, 1/4 tsp. black pepper, 1 tsp. garlic powder, 1/4 to 1/2 tsp. cumin, 2/3 cup panko bread crumbs, 3 tbsp. butter.
Mince broccoli florets, dice potatoes or onion. Add 1 tbsp. of the butter and the diced potatoes to a medium to large soup pot over high heat. Saute for ten minutes, add the broccoli, carrots, and remaining butter. Saute for another ten minutes. Now add the chicken broth, evaporated milk, coconut milk, and spices. Stir well, reduce heat to medium low, and cook for fifteen to twenty minutes. Turn off the heat, stir in the cheeses and breadcrumbs and let sit for five minutes before serving.