Broccoli and Cheddar Soup

By cserumga

Per serving: 362 cal, 24g protein, 26g carb, 22g total fat, 52mg chol, 934mg sodium

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/8 tsp ground nutmeg
• coursely ground black pepper
• 2 cups reduced-fat milk (2%)
• 1 can (14.5 oz) vegetable broth
• 1 1/2 cups water
• 1 large bunch (1.5 lbs) broccoli, trimmed and cut into 1-inch pieces (including stems)
• 1 1/2 cups shredded sharp Cheddar cheese (6 oz)

Preparation

Step 1

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

2. 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.

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

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