Broccoli Cheddar Soup
Ingredients
The base
-
8
tablespoons
light butter
-
1
medium
onion, diced
-
½
cup
white whole wheat flour
-
1½
teaspoons
salt, divided
-
½
teaspoon
black pepper
-
2
cups
fat free half and half
-
4
cups
vegetable stock
-
¼
teaspoon
garlic powder
The vegetables
-
12
oz
small broccoli florets
-
1
cup
shredded carrots
The cheese
-
4
oz
sharp cheddar cheese, shredded
-
4
oz
50% reduced fat sharp cheddar cheese, shredded
Instructions
- Melt the butter in a soup pot over medium heat and add the diced onion, cooking until softened.
- Mix the flour, 1 teaspoon of salt, and black pepper in a small dish, then whisk into the butter and onions gradually.
- Slowly add the half and half, whisking continuously until combined.
- Add vegetable stock gradually while whisking until all combined, then add remaining salt and garlic powder.
- Cover and bring to a simmer, then reduce heat and cook for about 20 minutes, stirring occasionally.
- Add broccoli florets and shredded carrots, cooking for another 15-20 minutes until tender.
- Optionally blend part of the soup for a smoother consistency, leaving some florets whole.
- Increase heat and add the shredded cheeses, whisking until fully melted and combined.
Nutrition Facts (estimated)
Servings
8
Calories
232
Total fat
14g
Total carbohydrates
16g
Total protein
12g
Sodium
20mg
Cholesterol
20mg
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