Creamy Broccoli Soup w/Sour Cream and Cheddar

4 Cups, pureed Broccoli florets
2 Cups, mixed frozen vegetables (onions, celery, red peppers)
1 Cups, Carrot straws
2 Cups, Organic Low Sodium; Chicken Stock
2 Cups Fat Free or Skim Milk
3/4 Teaspoon, Thyme
1/4 Teaspoon Cayenne or Red Ground Pepper
1 Teaspoon Garlic Salt
1 Cup Shredded or Grated Sharp Cheddar Cheese
Sour Cream
1 Teaspoon Olive Oil
1 Tablespoon butter

Thaw vegetables slightly, chop broccoli into bits usable for food processor or blender. Add these and carrots in manageable bits to processor or blender and work until smooth. Resembles Guacamole Dip texture. You may need to add some of the milk to aid this process.

Meanwhile, in large stock pot heat oil. When vegetables are processed accordingly; add to the stock pot with hot but not smoking oil and butter. Saute about 3-5 minutes. Stir in the spices. Simmer on low for 3-5 minutes add the Stock and raise to a boil, then reduce heat and simmer after adding the milk for 8-10 minutes. Or until taste suits.

Serve with dollops of Sour Cream and sprinkle with additional cheese prior to serving.

Serving Size: 8 "1 cup servings"

Number of Servings: 8

Recipe submitted by SparkPeople user SHELLPRO.