Pureed roasted potatoes add extra thickness to this low-lactose, broccoli-cheese soup.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
3 tablespoons olive oil
3 medium potatoes, peeled and chopped
1⁄2 small onion, chopped
3 cups fresh broccoli florets, chopped
3 cups low-fat lactose-free milk
2 cups vegetable broth
1⁄4 teaspoon ground nutmeg
3⁄4 cup sharp Cheddar cheese, shredded
Additional shredded cheddar (optional)
Salt and pepper to taste
Preheat oven to 375°. Place chopped potatoes on a baking sheet and drizzle 2 tablespoons olive oil over the top. Sprinkle with salt and pepper and roast 30 minutes or until soft.
While potatoes roast, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté onion 5 minutes or until golden brown. Set aside.
Steam broccoli florets in a steamer, or microwave safe dish.
Heat milk and vegetable broth in a saucepan over low heat. Add cheese and nutmeg and stir until melted.
Once potatoes are done, put all ingredients and half of broccoli into a blender. Blend for 30 to 40 seconds or until smooth. Stir in remaining broccoli. Ladle into serving bowls and top with additional cheese if desired.