Like clockwork, winter comes around and I’m craving nothing but soup. We got a ton of light, fluffy snow last weekend which was perfect for making a big batch of soup and hibernating inside. I’ve made broccoli cheddar soup in the past that was more like cheese soup with a little bit of broccoli- delicious, but not necessarily healthy. This soup however, is broccoli soup all the way. Some cheddar and Parmesan cheese add additional flavor, but they don’t complete with the broccoli. I also love that this recipe includes some fresh spinach. It doesn’t change the taste, but it packs in some extra nutrients and gives the soup such a bright green color.
I served this with some bread that I diced and quickly sautéed in butter to make homemade croutons. Admittedly, adding bread that is tossed with butter takes away from some of my claims about this being a healthy dinner, but I still call it a win!
Head over to Organic Valley’s blog Rootstock for the recipe!