Hello, dear reader! Can you believe Thanksgiving is in three days? The last few months flew by so fast, I got whiplash watching them pass. Bring on the snow! Or the cold wind that slices right to the bone. I hear Illinois has lots of the latter 😉
I can’t wait to share our mini-vacation in Colorado with you all, but my recap will have to wait a few days. In the meantime, here’s a recipe I put together last week. I bring you
Creamy Broccoli Cheese Soup
This soup is so rich, you won’t believe there’s no cream or butter in it. Instead, it has lactose free milk, the challenge ingredient in the “Festively Lactose Free” recipe contest for The Recipe ReDux, sponsored by the Southeast Dairy Association. Lactose-free milk is a great alternative to regular milk for those who are lactose intolerant. Lactose free milk is made from regular cow’s milk and contains the same awesome nutritional profile. In fact, lactose free milk has a little extra in the form of the enzyme lactase, which breaks down the tummy-rumbling lactose into easily digestible sugars. This process makes lactose free milk a little sweeter than regular milk.
A word about cheese: many cheeses are naturally lactose free, including the sharp cheddar used in this recipe. In general, the more aged the cheese, the lower the amount of lactose in it.
This broccoli cheese soup is inspired by a super popular soup served by my alma mater. On Cheesy Potato Soup days, the line went out the door of the cafeteria. I can see why. On cold winter days, nothing tastes better than hot, creamy soup. The addition of potato adds creaminess without the extra calories and saturated fat of actual cream, and broccoli adds a pop of nutrient-rich color. A creamy winter soup you can enjoy even if you are lactose-sensitive? Now that’s something to celebrate.
Creamy Broccoli Cheese Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: vegetarian sweet potatoes broccoli
Ingredients (4 servings)
- 2 tablespoons olive oil
- 3 medium potatoes, scrubbed and chopped into 1-inch pieces (white, sweet, or a combo)
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cups fresh broccoli florets
- 3 cups low fat lactose free milk
- 2 cups water or veggie broth
- 1/4 teaspoon nutmeg
- 3/4 cup sharp cheddar cheese, grated
Preheat oven to 375 degrees F. Place chopped potatoes on a baking sheet and drizzle 2 tablespoons olive oil over the top. Sprinkle with salt and pepper and roast for 30 minutes, or until soft.
While potatoes roast, heat olive oil in a saucepan over medium heat. Saute onion for five minutes, or until golden brown. Set aside.
Steam broccoli florets in a steamer, or boil a small amount of water in a saucepan, place broccoli inside, and turn down heat and cover for 3 minutes before draining.
In another saucepan, heat milk over low heat. Add cheese and stir until melted.
Once potatoes are done, put all ingredients except broccoli into a blender. Blend for 30-40 seconds, or until smooth. Ladle into serving bowls and divide broccoli among them. Add salt and pepper to taste.
Q: What’s your favorite kind of soup?
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the Southeast Dairy Association. I am eligible to win prizes associated with the contest. I was not compensated for my time.