I love broccoli and cheese soup, and because I adapted this recipe from Cooking Light it makes me feel a little bit better about eating a bowl full of cheesy deliciousness. Besides tasting really good and being a little lighter, it's also super easy to make. A great weeknight meal and the leftovers make for a lunch that will definitely improve your workday!
The original Cooking Light recipe calls for Velveeta cheese and it turned out well, but I know some people cringe at the thought of Velveeta so I figured I'd share a version that uses another type of cheese. If you shred some sharp cheddar yourself it will improve the flavor and I also added in some pepper jack cheese to mix it up a bit. Feel free to try out different cheese combinations or use already shredded cheese, but you are going to get stronger flavors if you shred it yourself. Also, you can of course always use Velveeta as the original recipe calls for. Another change I make is adding in some carrots to add some more nutritional value. Keep reading for the recipe I adapted from Cooking Light.