Broccoli and Cheddar Soup
Serving Size / Yield
- 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
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.