Broccoli Cheddar Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butter, unsalted, 1 tbspOnion, uncooked diced, 1 cupFlour, white, .25 cupCollege Inn Light & Fat Free Chicken Broth, 4 cupSkim Milk, 4 cupBay Leaf - whole leaf, 2Salt, 1 tsp (or to taste)Pepper, white, 1 tsp (or to taste)Nutmeg, ground (1 small pinch or 1/8 tsp) - optionalBird's Eye Broccoli Florets, 4 cup - thawedcarrot, 1 raw (7-8" long), 1 - peeled and shredded
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 - 10 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. If you prefer a chunkier soup course chop the veggies instead of pureeing them, or puree half and then course chop the other.
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Serve hot!
*adapted from the food network cutting down on butter and changing to skim milk, ff broth and 2% cheddar to save calories/points. I also reduced the nutmeg as the original called for too much and was overpowering.
Serving Size: makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KATIJAVH.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. If you prefer a chunkier soup course chop the veggies instead of pureeing them, or puree half and then course chop the other.
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Serve hot!
*adapted from the food network cutting down on butter and changing to skim milk, ff broth and 2% cheddar to save calories/points. I also reduced the nutmeg as the original called for too much and was overpowering.
Serving Size: makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KATIJAVH.
Nutritional Info Amount Per Serving
- Calories: 96.8
- Total Fat: 1.5 g
- Cholesterol: 6.4 mg
- Sodium: 594.7 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.7 g
- Protein: 5.5 g
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