Broccoli and Cheddar Soup

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This rich soup makes a delicious meal when served with bread and a salad.

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Chicago

Time needed

35 min preparation + 25 min cooking

Serving Size / Yield

8 Cups

Ingredients

  • 1 Tbs. olive oil
  • 1 med. onion, chopped
  • 1/4 C. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. dried thyme
  • 1/8 tsp. ground nutmeg
  • 2 C. reduced-fat milk
  • 1 14.5-oz. can vegetable broth
  • 1 1/2 C. water
  • 1 lg. bunch broccoli (1 1/2 lbs.), trimmed and cut into 1-inch pieces (including stems)
  • 1 1/2 C. shredded sharp cheddar cheese (6 oz.)
  • coarsely ground black pepper

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Directions

In 4-quart saucepan, heat oil over medium heat until hot.  Add onion and cook, stirring occasionally, until golden, about 10 minutes.  Stir in flour, salt, thyme, nutmeg and 1/4 teaspoon pepper; cook, stirring frequently, 2 minutes.


Gradually stir in milk, broth and water.  Add broccoli and heat to boiling over high heat.  Reduce heat to low; cover and simmer until broccoli is tender, about 10 minutes.


Spoon one-third of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until very smooth.  Pour into large bowl.  Repeat with remaining batches.


Return soup to saucepan; heat to boiling over high heat, stirring occasionally.  Remove saucepan from heat; stir in cheese until melted and smooth. Sprinkle each serving with black pepper.


Each serving: About 362 calories, 24g protein, 26g carbohydrate, 22g total fat (12g sat.), 52mg cholesterol, 934 sodium.

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