I wanted to make a healthier version of all the copycat recipes and it turned out great!!
- 1 1/2 tablespoons olive oil
- 3/4 medium chopped onion
- 1 1/2 cups carrot, julienned
- 1/2 cup melted heart healthy margarine
- 1/2 cup flour
- 3 cups low-fat milk, with a couple of tablespoons of reduced-fat sour cream
- 3 cups chicken stock
- 3/4 lb fresh broccoli
- 1/2 teaspoon nutmeg (optional)
- 12 ounces grated sharp cheddar cheese
- 1 1/2 tsp. salt and pepper--to taste
- Saute onions in olive oil until transparent, add julienned carrots. You may need to add more olive oil to prevent burning. Saute both on medium heat for a few minutes, set aside.
- Cook melted margarine and flour using a whisk over medium heat for 3-5 minutes (use the pot that you are going to make the soup in). Stir constantly and add milk and sour cream mixture. Continue to stir until your mixture starts to thicken.
- Add chicken broth and simmer for 20 min. Occasionally stirring with whisk.
- Add the broccoli, carrots and onions. Cook over low heat for 10-15 minutes.
- Add salt, pepper, nutmeg...I added a clove of minced garlic for flavor!
