Low Sodium Broccoli Cheese Soup
How to Make It
Step 1
Drain THAWED broccoli from frozen before dicing it into fine pieces. Remember the broccoli is going into a soup, so you want smaller chopped pieces. Set the broccoli aside in a bowl for later.
Step 2
Melt butter in a soup pot over low heat. Add garlic and simmer it in the butter until it becomes fragrant. Then, pour heavy cream and almond milk into the pot. Stir and bring the pot to a simmer.
Step 3
Whisk mascarpone cheese into the soup until it dissolves. Add all the diced broccoli to your soup pot. Bring the pot back to a simmer and cook the broccoli in the broth for about 5 minutes.
Step 4
Reduce the heat just enough so the soup stops simmering but it’s still hot. Whisk in cheddar cheese, swiss cheese, onion powder, and cumin until the cheeses melt. Let the soup bubble until it thickens slightly more without overheating it. Salt and pepper the soup to taste before serving.
Ingredients
- Broccoli Frozen Unprepared – 6 oz
- Butter, unsalted – 4 tbsp
- Garlic – 2 tsp, chopped
- Heavy cream – 0.5 cup
- Almond milk – 1 cup
- Mascarpone – 0.25 cup
- Cheddar cheese – 0.5 cup, shredded
- Swiss cheese – 1 cup, shredded
- Onion powder – 0.13 tsp
- Cumin, ground – 0.25 tsp