Cheddar Cheese and Broccoli Soup

20 min prep time
15 min cook time
5servings
Recipe by Robyn Webb Source The American Diabetes Association Diabetes Comfort Food Cookbook Photo by Renee Comet
Cheddar Cheese and Broccoli Soup

How to Make Cheddar Cheese and Broccoli Soup

The most satisfying comfort soup in my opinion is creamy and cheesy. As a kid, Cheddar Cheese and Broccoli Soup was always a staple in our kitchen; however, this version has been slimmed down considerably.

20 min prep time
15 min cook time
5servings
1 cup
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Step-By-Step Instructions:

  1. Trim and peel broccoli stems. Cut off 15 small florets. Coarsely chop enough remaining broccoli to equal 2 cups.
  2. Blanch chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.
  3. Heat olive oil in medium saucepan over medium heat. Sauté onion and celery until soft, about 5 minutes. Whisk in flour and cook 1 minute. Add broth and milk. Cook, stirring constantly, until mixture simmers and thickens, about 5 minutes.
  4. Add chopped broccoli, cheese, pepper, nutmeg, and salt. Stir until cheese melts and soup is heated through, about 3 minutes. Garnish each bowl with reserved broccoli florets.
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Nutrition facts

5 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 205
  • Total Fat 8g
    • Saturated Fat 3.5g
    • Trans Fats 0g
  • Cholesterol 20mg
  • Sodium 490mg
  • Total Carbohydrate 20g
    • Dietary Fiber 12g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 17g
  • Potassium 0mg
  • Phosphorous 0mg
Ingredients
broccoli
1 lbs
olive oil
1 tbsp
onion, chopped
1
celery stalk, chopped
1
all-purpose flour
2 tbsp
chicken broth, reduced-sodium
1 can
milk, evaporated fat-free
12-ounce can
reduced-fat cheddar cheese (such as Cabot’s 50% reduced-fat cheddar)
1 1/4 cup
black pepper, freshly ground
1/2 tsp
nutmeg salt, to taste
1/4 tsp

Reviews & Ratings

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Recommended

This is pretty tasty and so easy to make. I followed the directions, but omitted the nutmeg. It wasn't quite as creamy as I like, so at the end, while it was heating through, I added 1 tsp of cornstarch and mixed it with just enough cold water to dissolve it. Added it to the soup, gave it a stir, and let it simmer another minute or so and it was perfect for me. The soup was creamy and rich, and the family liked it too. Will be making this often.
1 tsp of cornstarch added 2 calories and <2g carbs to each 1C serving.

Recommended

Made this yesterday. My only complaint is that if you use a different type of broth (not in a can) it would be helpful to know how much to use in ounces. I assumed 14.5oz. Otherwise it ends up a very tasty soup and not that hard to make. Obviously cooking times vary based on the stove you use. Also it would be helpful to discuss HOW to blanch broccoli. I had to look it up. Good soup though, when it was done.

One last thing, 1 cup is a small serving size. 1.25c is more usual, so to me this is a 4 serving recipe.