Winter has finally arrived. It’s crazy to think that last week it was in the 80s and yesterday there were snow flurries. Snow. I can’t even.
But. Yes, there is something positive about the snow.
But after a cold day, nothing warms the body or the soul quite like a bowl of soup. And making soup from scratch warms my soul even more.
This soup is everything you want in a broccoli and cheese soup. It’s ultra creamy, super cheesy and absolutely luscious.
Oh, and since it’s January and you might be trying to detox after an over-indulgent holiday season – it’s light! There’s no cream (I used almond milk instead of milk and it worked like a charm) and it’s full of nutrients (thanks, broc!). But it’s satisfying and totally filling because you use full-fat cheese. (Please, please, please don’t use reduced fat cheese…they take out fat and add sugar and other not-so-nice ingredients.)
And to round out my plate, a tossed together halved tomatoes and avocado slices with a little salt and pepper as a side salad.
So while winter isn’t my favorite and sn** is a curse word in my world, I am totally okay with warming up with a bowl of comforting soup.