Recipe of the Week

Broccoli Cheddar Soup

This classic Broccoli Cheddar Soup recipe is a delicious, comforting soup that can be enjoyed year-round for lunch or dinner.

Yields: 6 servings

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Equipment

• Dutch Oven

Ingredients

• 1 small onion (chopped)

• 1 medium carrot (chopped)

• 1 celery stalk (chopped)

• 2 cloves garlic (minced)

• 2 tablespoons butter

• 3 tablespoons flour (AP, whole wheat or gluten-free flour)

• 3 cups less sodium chicken broth (or vegetable broth)

• 1 cup fat free milk

• 1/4 teaspoon kosher salt

• fresh black pepper (to taste)

• 6 cups broccoli florets (chopped into small pieces, about 2 heads)

• 1-1/4 cups shredded sharp cheddar

• 2 tablespoons grated Parmesan cheese

Instructions

• Chop onion, carrot, celery, garlic in a chopper or mini food processor.

• In a large pot, melt the butter. Add the chopped vegetables, salt and pepper and sauté on low heat until soft, about 5 minutes.

• Stir in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste.

• Gradually whisk in the chicken broth, ensuring there are no lumps.

• Add the milk and increase heat to high until it comes to a boil, then add broccoli florets, Parmesan cheese, and stir well.

• Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is cooked, about 10 minutes.

• Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of soup and blend, then add it back to the soup. This helps thicken it a bit.

• Gently stir in the shredded cheddar cheese, allowing it to melt smoothly.

• Serve the soup hot, garnished with additional cheddar cheese, if desired.

Nutrition

Serving: 1generous cup, Calories: 242kcal, Carbohydrates: 24g, Protein: 12.5g, Fat: 12.5g, Saturated Fat: 8g, Cholesterol: 37.5mg, Sodium: 360mg, Fiber: 4g, Sugar: 6g