Cheddar Cheese and Broccoli Soup

Cheddar Cheese and Broccoli Soup
Source: The American Diabetes Association Diabetes Comfort Food Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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.

  • Prep time
    20 min
  • Cook time
    15 min
  • Servings
    5 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 205

  • Total Fat 8g
    • Saturated Fat 3.5g
    • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 490mg
  • Total Carbohydrate 20g
    • Dietary Fiber 12g
    • Total Sugars 3g
  • Protein 17g

Choices/Exchanges: 1 Fat-free milk, 2 Vegetable, 1 1/2 Fat

Ingredients

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
Directions

Directions

  1. Trim and peel broccoli stems. Cut off 15 small florets. Coarsely chop enough remaining broccoli to equal 2 cups.

  2. Blanch chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.

  3. 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.

  4. 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.

Reviews
  • Recommended

    This is pretty tasty and so easy to make. I followed the directions, but omitted the nutmeg. It wasn't quite as creamy as I like, so at the end, while it was heating through, I added 1 tsp of cornstarch and mixed it with just enough cold water to dissolve it. Added it to the soup, gave it a stir, and let it simmer another minute or so and it was perfect for me. The soup was creamy and rich, and the family liked it too. Will be making this often. 1 tsp of cornstarch added 2 calories and <2g carbs to each 1C serving.

  • Recommended

    Made this yesterday. My only complaint is that if you use a different type of broth (not in a can) it would be helpful to know how much to use in ounces. I assumed 14.5oz. Otherwise it ends up a very tasty soup and not that hard to make. Obviously cooking times vary based on the stove you use. Also it would be helpful to discuss HOW to blanch broccoli. I had to look it up. Good soup though, when it was done. One last thing, 1 cup is a small serving size. 1.25c is more usual, so to me this is a 4 serving recipe.