Soup: Terrie's Own Broccoli Cheese Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 203.9
- Total Fat: 13.5 g
- Cholesterol: 38.6 mg
- Sodium: 413.4 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.5 g
- Protein: 11.2 g
View full nutritional breakdown of Soup: Terrie's Own Broccoli Cheese Soup calories by ingredient
Introduction
This is my take on a lighter, healthier version of broccoli and cheese. Heavy on the broccoli and light on the cheese. This is my take on a lighter, healthier version of broccoli and cheese. Heavy on the broccoli and light on the cheese.Number of Servings: 6
Ingredients
-
Broccoli Add-In
1 tbsp Butter, unsalted
1 lb Broccoli, fresh, cut into small pieces, florets and stems
0.5 medium Onions, diced
1 clove garlic
1.5 tsp dry mustard
pinch cayenne pepper
1 tsp salt
1 cup water
0.25 tsp baking soda
Soup Base:
2 tbsp Butter, unsalted
2 tbsp all purpose flour
2 cup Whole Milk
1 oz Velveta Cheese,cubed small
2 oz Cheddar Cheese, grated
1 oz Parmesan Cheese, hard, grated
2 cup Swanson Natural Goodness Chicken Broth (or water)
Tips
the soup base will thicken more quickly if the milk is scalded before you add it. i usually throw it in the microwave for a minute or two while i'm getting the soup base started.
Directions
Broccoli Add-In:
Melt butter in dutch oven over medium-hi heat. add broccoli through salt to the pan. stir frequently for 5-6 minutes...until fragrant. add baking soda and water. bring to a simmer. cook until broccoli is VERY soft, about 20 minutes. you can stop here, mash with a potato masher, or blend with an immersion blender, depending upon the size piece of broccoli you like in your soup. set aside.
Soup Base:
Melt butter in dutch oven. Stir in flour. whisk till smooth. cook 1 minute. slowly add milk. cook over low heat until beginning to thicken. add cheeses and stir til melted. very slowly stir in broth. i like my soup the consistency of soup. if you like yours thicker, start with just one cup of broth and adjust as necessary.
bring it all back up to a slow simmer. stir in the broccoli. enjoy!
Yield 6 cups
Serving Size: 1 cup
Melt butter in dutch oven over medium-hi heat. add broccoli through salt to the pan. stir frequently for 5-6 minutes...until fragrant. add baking soda and water. bring to a simmer. cook until broccoli is VERY soft, about 20 minutes. you can stop here, mash with a potato masher, or blend with an immersion blender, depending upon the size piece of broccoli you like in your soup. set aside.
Soup Base:
Melt butter in dutch oven. Stir in flour. whisk till smooth. cook 1 minute. slowly add milk. cook over low heat until beginning to thicken. add cheeses and stir til melted. very slowly stir in broth. i like my soup the consistency of soup. if you like yours thicker, start with just one cup of broth and adjust as necessary.
bring it all back up to a slow simmer. stir in the broccoli. enjoy!
Yield 6 cups
Serving Size: 1 cup
Member Ratings For This Recipe
-
EVILCECIL
