Creamy Broccoli Soup

Wow! I thought I was getting better at the photography thing. And then this happens. Here are some really weird pictures of another creamy vegetable soup with no cream. I am always looking for veggie soups for lunch, a snack or as a starter. I usually want them low cal so I don't have to worry about having another serving. I have been wanting to make Broccoli and Cheese Soup, so I decided to make a Creamy Broccoli Soup and garnish with light cheddar cheese and light sour cream. This soup was so good! You don't even need the garnishes. In fact, I liked it better without. The shallot and carrot add a lot of sweetness. This soup is a great way to spoon up your broccoli. I used frozen broccoli but fresh would work well too. Another great go to veggie soup.

Creamy Broccoli Soup
Serves 4 to 6; Makes approx. 6 cups

Ingredients

2 Tbsp. unsalted butter
1 shallot, finely diced
1 carrot, peeled and finely diced
1 rib of celery, finely diced
1 small clove of garlic, minced
16 oz. bag of frozen broccoli florets
4 cups fat free low sodium chicken broth
Kosher salt, black pepper and red pepper flakes to taste
2% sharp cheddar cheese (optional)
light sour cream (optional)

Directions

Melt butter in a soup pot, add shallot, carrot and celery. Saute until shallot begins to get translucent. Add garlic and cook until vegetables are tender. Add broccoli and chicken broth and bring to a boil. Lower the heat to a simmer for 20 minutes. Use a stick blender to partially puree the soup. Season to taste with salt, black pepper and red pepper flakes. Serve hot. Garnish with cheddar cheese and sour cream (optional).

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?