- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 255.6
- Total Fat: 11.4 g
- Cholesterol: 22.3 mg
- Sodium: 712.7 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 5.3 g
- Protein: 10.6 g
Creamy Broccoli Soup with CheddarSubmitted by: CAROJSCHU
IntroductionFrom "For the Love of Soup" by Jeanelle Mitchell
A very tasty way to use up those broccoli stems! From "For the Love of Soup" by Jeanelle Mitchell
A very tasty way to use up those broccoli stems!
1 tbsp olive oil or safflower oil
1 onion, chopped
2 garlic cloves, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cups low-sodium chicken or vegetable stock
1 cup water
3 cups chopped broccoli
1 large potato, peeled and cubed
1 tbsp chopped fresh oregano, or 1 tsp dried oregano
1 cup whole milk
1 tbsp dijon mustard
1/2 cup grated cheddar cheese (preferably old or medium)
For a variation, replace broccoli with cauliflower.
2. Add stock, water, broccoli potato, and oregano and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until vegetables are tender. Remove from heat and let cool slightly.
3. Puree soup in the saucepan using an immersion blender, or transfer in batches to a blender or food processor and blend until smooth, then return soup to the saucepan. Stir in milk, mustard, and cheddar; simmer until cheese melts and soup is heated. Do not boil. Season with salt and pepper to taste.
Serving Size: Makes 4 servings