How to Make Cheddar Cheese and Broccoli Soup
The most satisfying comfort soup in my opinion is creamy and cheesy. As a kid, Cheddar Cheese and Broccoli Soup was always a staple in our kitchen; however, this version has been slimmed down considerably.
20 min prep time
15 min cook time
5servings
1 cup
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Step-By-Step Instructions:
- Trim and peel broccoli stems. Cut off 15 small florets. Coarsely chop enough remaining broccoli to equal 2 cups.
- Blanch chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.
- Heat olive oil in medium saucepan over medium heat. Sauté onion and celery until soft, about 5 minutes. Whisk in flour and cook 1 minute. Add broth and milk. Cook, stirring constantly, until mixture simmers and thickens, about 5 minutes.
- Add chopped broccoli, cheese, pepper, nutmeg, and salt. Stir until cheese melts and soup is heated through, about 3 minutes. Garnish each bowl with reserved broccoli florets.
Nutrition facts
5 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
205
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
3.5g
18% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
20mg
7% -
Sodium
490mg
21% -
Total Carbohydrate
20g
7%-
Dietary Fiber
12g
43% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
17g
Ingredients
broccoli
1 lbs
olive oil
1 tbsp
onion, chopped
1
celery stalk, chopped
1
all-purpose flour
2 tbsp
chicken broth, reduced-sodium
1 can
milk, evaporated fat-free
12-ounce can
reduced-fat cheddar cheese (such as Cabot’s 50% reduced-fat cheddar)
1 1/4 cup
black pepper, freshly ground
1/2 tsp
nutmeg salt, to taste
1/4 tsp