Vegetable soups are always a great way to sneak a little roughage into your diet. After one too many Chocolate & Peppermint Cheesecake Bars, it was time to think “light”. I’ve been wanting to tackle Broccoli and Cheddar Soup for awhile. Typically, this soup is laden with cream and piles of cheese. The challenge was to make a healthier version (in other words, no cream and less cheese) without sucking out all the flavor or sacrificing texture. And why don’t we add some non-meat protein while we’re at it?
I found a way to thicken the soup without using cream or a roux. To read about the trick I used and for the full recipe, head over to I Wash, You Dry, where I’m guest posting today.
While you’re there, be sure to check out some of Shawn’s healthy recipes, such as Open Faced Egg & Avocado Sandwich or Zesty Grilled Santa Fe Chicken. Or dive into some of her irresistible holiday recipes, such as Peppermint Fudge or Eggnog Bread.
If you’re looking for more healthy soup recipes, head over to my soup section. There are plenty to choose from!