Cream of Broccoli & Cheese Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 273.0
- Total Fat: 12.7 g
- Cholesterol: 31.8 mg
- Sodium: 979.9 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 5.2 g
- Protein: 16.5 g
View full nutritional breakdown of Cream of Broccoli & Cheese Soup calories by ingredient
Introduction
hidden protein and vegetables make this soup hidden protein and vegetables make this soupNumber of Servings: 6
Ingredients
-
Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil, 1 tbsp
Butter, unsalted, 1 tbsp
Milk, 2%, 2 cup
Campbell's low sodium chicken broth, 4 cup
Broccoli, fresh, 4 cup, chopped or diced
Onions, raw, 0.5 medium (2-1/2" dia)
Celery, 1 rib diced finely
Garlic, 2 clove
Dill weed, dried, 1 tsp
Salt, 1 tsp
Pepper, black, 1 tsp
Beans, white, 1.5 cup (pureed)
*Wheat flour, white, bread, enriched,1 tbsp
Cheddar Cheese, 1 cup, grated
Tips
Cheese is optional, as is coconut oil. Use all butter if you wish.
Directions
Chop vegetables.
Add coconut oil and butter to preheated pot.
Add onions, garlic & celery and cook until onions are translucent.
Add 1 tbsp flour and whisk the roux for approx 1 minute until flour is cooked.
Add milk slowly while whisking constantly to avoid any lumps.
Add white beans to the pot. Remove from heat. Transfer mixture to the blender and blend until beans are smooth (be careful with hot liquids in the blender, cover with towel and puree slowly).
Add mixture back to pot. Add broccoli, chicken broth, salt, pepper, dill. Bring to boil and reduce to a simmer.
Simmer for approx 10-15 minutes until broccoli is cooked.
Add grated cheese to soup and stir until cheese is melted and combined.
Serve.
Serving Size: Makes 6, 2 cup servings
Add coconut oil and butter to preheated pot.
Add onions, garlic & celery and cook until onions are translucent.
Add 1 tbsp flour and whisk the roux for approx 1 minute until flour is cooked.
Add milk slowly while whisking constantly to avoid any lumps.
Add white beans to the pot. Remove from heat. Transfer mixture to the blender and blend until beans are smooth (be careful with hot liquids in the blender, cover with towel and puree slowly).
Add mixture back to pot. Add broccoli, chicken broth, salt, pepper, dill. Bring to boil and reduce to a simmer.
Simmer for approx 10-15 minutes until broccoli is cooked.
Add grated cheese to soup and stir until cheese is melted and combined.
Serve.
Serving Size: Makes 6, 2 cup servings