How to make Cheesy Broccoli Soup
Prep time: 10 minutes | Cook time: 20 minutes | Serves: 8
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 cups grated carrots
¼ teaspoon ground nutmeg
¼ cup whole-wheat pastry flour
2 cups low-sodium vegetable broth
2 cups nonfat or 1% milk
½ cup fat-free half-and-half
3 cups broccoli florets
2 cups shredded extra-sharp Cheddar cheese
1 medium onion, chopped
1 tablespoon minced garlic
2 cups grated carrots
¼ teaspoon ground nutmeg
¼ cup whole-wheat pastry flour
2 cups low-sodium vegetable broth
2 cups nonfat or 1% milk
½ cup fat-free half-and-half
3 cups broccoli florets
2 cups shredded extra-sharp Cheddar cheese
1 In
a stock pot, heat the olive oil over medium heat. Add the onion and
stir until tender, about 2 to 3 minutes.
stir until tender, about 2 to 3 minutes.
2 Add
the nutmeg and the flour. Continue to cook, stirring constantly, until
constantly until it starts to thicken. Add the half-and-half and mix to
combine well.
constantly until it starts to thicken. Add the half-and-half and mix to
combine well.
3 Stir
in the broccoli florets. Bring to a boil and then reduce the heat to a
4 Stir
in the Cheddar cheese until melted. Reserve some cheese as a topping for serving time.
5 Refrigerate
any leftovers and eat within 1 week.
Per Serving (1 cup):
Calories: 193; Total fat: 9g; Protein: 12g; Carbs: 17g; Fiber: 4g; Sugar: 7g; Sodium: 450mg
Calories: 193; Total fat: 9g; Protein: 12g; Carbs: 17g; Fiber: 4g; Sugar: 7g; Sodium: 450mg
