I made up this recipe because I wanted a yummy comfort soup for a cold night. You can omit the cheeses and use all fat free half and half to make it healthier. To make this soup vegetarian, just subsitiute vegetable broth or stock for chicken stock.
Ingredients: [‘butter’, ‘garlic cloves’, ‘frozen chopped broccoli’, ‘chicken stock’, ‘carrots’, ‘velveeta cheese’, ‘velveeta pepper jack cheese’, ‘fat-free half-and-half’, ‘heavy cream’, ‘salt and pepper’]
Quantity of Ingredients: [“1 tablespoon butter”,”3 -4 garlic cloves, minced “,”3 (10 ounce) packages frozen chopped broccoli”,”6 cups chicken stock”,”2 cups carrots, sliced “,”8 ounces Velveeta cheese”,”4 ounces Velveeta pepper jack cheese”,”1/2 cup fat-free half-and-half”,”1/2 cup heavy cream”,” salt and pepper”]
Number of Servings: 8
Steps: [‘Melt butter over med heat and saute garlic 1-2 minutes, until fragrant. Add chicken stock and bring to boil. Add broccoli and break up with spoon and stir. Cook about 5 minutes and add carrots. Cook another 6-8 minutes (or until soft enough to be pureed. Turn off heat and puree soup in blender in batches or with immersion blender. Add cheeses and stir until melted over medium heat. Stir in fat free half and half and heavy cream.’]