Broccoli-Cheese Soup
Traditional broccoli-cheese soup has nearly 400 calories and more than 18g saturated fat per serving. Ours has less than half the calories and one-fourth of the saturated fat.
Calories: 160
Fat: 7.4g
Saturated fat: 4.5g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.3g
Protein: 13.6g
Carbohydrate: 10.7g
Fiber: 2.1g
Cholesterol: 23mg
Iron: 0.9mg
Sodium: 532mg
Calcium: 213mg
Ingredients
- 3 cups unsalted chicken stock
- 1 3/4 cups broccoli florets, coarsely chopped (about 8 ounces)
- 1 cup diced yellow onion
- 1/2 cup chopped carrot
- 3/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 3/4 cup half-and-half
- 4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
- 1/4 cup fresh flat-leaf parsley leaves
Details
Cooking time 20mins
Adapted from myrecipes.com
Preparation
Step 1
1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender. Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with remaining cheese and parsley.
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