ATK Broccoli Cheese Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 126.7
  • Total Fat: 8.4 g
  • Cholesterol: 24.9 mg
  • Sodium: 423.4 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 8.5 g

View full nutritional breakdown of ATK Broccoli Cheese Soup calories by ingredient


Introduction

From the March/April 2011 Cooks Illustrated magazine From the March/April 2011 Cooks Illustrated magazine
Number of Servings: 6

Ingredients

    2 TB butter
    2# broccoli, rough cut into 1" florets or 1/4" stems
    1 med onion, roughly chopped (1 C.)
    2 med garlic cloves, minced or garlic pressed (2 tsp)
    1.5 tsp dry mustard powder
    pinch cayenne pepper
    table salt to taste
    3 - 4 C. water
    1/4 tsp baking soda
    2 c. low sodium chicken broth
    2 oz. baby spinach (2 loosely packed cups)
    3 oz. sharp cheddar cheese, shredded (3/4 c)
    1.5 oz parmesan cheese, grated fine
    black pepper

    also add a pinch of cayenne and salt & pepper to taste

Directions

Heat the butter in a soup pot, and and then add broccoli, onion, garlic, dry mustard, cayenne and salt. Cook, stirring frequently, about 6 min.

Add 1 c. water and baking soda. Bring to simmer, cover and cook until broccoli is very soft, about 20 min, stirring once.

Add broth and 2 c. water and increase heat to med-high. When it simmers, stir in the spinach and cook about 1 minute.

Blend the soup in two parts with the cheddar and parm.
Return to the pot and adjust consistency with water if needed.
Serving Size: makes about 6 cups of soup

Number of Servings: 6

Recipe submitted by SparkPeople user RUNNYMEADE50.