Broccoli Cheddar Soup
A creamy, comforting broccoli cheese soup adapted from a classic Cooking Light recipe. Make it with sharp cheddar or light Velveeta, then partially blend for a velvety texture. A cozy lunch for 203 to 275 calories per serving.
Servings: 6
Calories: 275cal
Ingredients
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves minced
- 3 cups fat free reduced sodium chicken broth
- 1 16 oz package broccoli florets
- ½ cup matchstick carrots
- ⅓ cup all purpose flour
- 2½ cups 2% reduced fat milk
- ¼ teaspoon black pepper
- 8 ounces sharp cheddar cheese freshly shredded
Instructions
- Spray a large saucepan with cooking spray and heat over medium high heat. Add the onion and garlic and sauté for about 3 minutes, until tender.
- Add chicken broth, broccoli, and carrots. Bring to a boil, then reduce heat to medium and simmer for 10 minutes.
- In a separate bowl, whisk together the flour and milk until smooth. Slowly pour into the broccoli mixture, stirring constantly.
- Cook for about 5 minutes, stirring frequently, until the soup begins to thicken. Add black pepper.
- Remove from heat and gradually stir in the shredded sharp cheddar until completely melted. Avoid boiling after adding the cheese to keep the soup smooth.
- Transfer about one third of the soup to a blender and blend until creamy. Return it to the pot and heat gently until warmed through.
Nutrition
Serving: 1bowl | Calories: 275cal | Carbohydrates: 22g | Protein: 18g | Fat: 13g