This broccoli cheese soup is jam-packed with protein, calcium, and Vitamins A and C. Be sure to try my potato soup and cauliflower cheese soup recipes, too.
Broccoli Cheese Soup
- 1 tsp. olive oil
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/4 cup flour
- 2 cups whole milk
- 2 cups chicken broth
- 4 cups broccoli florets
- 1 cup carrots, diced
- 1/4 tsp. nutmeg
- 4 oz. low-fat cheddar cheese
- 4 oz. low-fat pepper jack cheese (or Monterey Jack)
- salt and pepper to taste
Heat olive oil in a small skillet over medium heat. Add onion. Saute 5 minutes or until onions are translucent. Set aside. In a 5-quart dutch oven or soup pot, heat butter over medium heat until melted. Whisk in flour and keep stirring, about 3-5 minutes. Whisk in milk. Add chicken stock. Turn heat down and allow to simmer about 20 minutes.
Add broccoli florets, carrots and onions. Continue simmering 25-30 minutes. Season with salt and pepper. Transfer 2 cups of soup to a blender and puree. Return to soup pot. Stir in nutmeg and cheeses until melted.
Serves 6-8.
Per serving: 263 calories, 16 g fat (8 g saturated), 39 mg cholesterol, 17 g carbohydrate, 1 g fiber, 16 g protein, 108% Vitamin A, 78% Vitamin C, 29% calcium, 6% iron
For more great soup recipes, see:
