Broccoli Cheese Soup
A cream of broccoli soup recipe with two kinds of cheese.
This broccoli cheese soup is similar to the Panera broccoli cheddar soup recipe, but it has about half the calories.
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:
