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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
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:
- Trim and peel broccoli stems. Cut off 15 small florets. Coarsely chop enough remaining broccoli to equal 2 cups.
- Blanch chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.
- 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.
- 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.
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
- Protein 17g
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
Recommended
1 tsp of cornstarch added 2 calories and <2g carbs to each 1C serving.
Recommended
One last thing, 1 cup is a small serving size. 1.25c is more usual, so to me this is a 4 serving recipe.