Broccoli Cheddar Soup

brocc

Serving Size: 4

Ingredients:

  • 1 1/2 Tablespoons Butter, melted
  • 1 Tablespoons olive oil
  • 1 cup white onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 pinch nutmeg
  • 1/2 teaspoon garlic , minced
  • 1/2 teaspoon thyme , chopped
  • 2 1/2 tablespoons whole wheat flour
  • 4 cups low sodium chicken broth
  • 16 oz. broccoli crowns, (you can use frozen but fresh is better)
  • 1/2 cup skim milk
  • 1 1/4 cups low fat (2% or skim) shredded cheddar cheese

Directions:

  1. Preheat the oven to 425
  2. Cut just the crowns off of the broccoli and spray with olive oil spray and sprinkle with 1/2 teaspoon kosher salt
  3. While the broccoli is in the oven, chop your onions
  4. Put butter and oil in the pan and add onions, pepper, nutmeg – sauté until soft about 3 minutes
  5. Add garlic and thyme leaves and sauté until fragrant about 30 seconds
  6. Add flour and stir until cooked about 1 minute
  7. Add chicken stock, 1 cup at a time stirring the entire time until fully encorporated and bring to a boil.
  8. Reduce to a simmer – and cook until thickened – about 5 minutes
  9. Add cooked broccoli, and simmer until broccoli is completely soft – another 5-10 minutes
  10. Remove the pot from the heat and puree with a hand-held immersion blender or food processor.
  11. Add the milk and bring to a bare simmer to heat through.
  12. Add cheese and heat until melted
  13. Put in bowl and add croutons

Print Broccoli Cheddar Soup recipe

  • Calories: 289
  • Fat: 12 g
  • Fiber: 4.88 g
  • Protein: 18 g