Broccoli-Cheese Soup

By sarahstpierre

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.