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Photo: Oxmoor House

Broccoli-Cheddar Soup

Hearty and satisfying, this soup gets its rich creaminess from potatoes.

Oxmoor House OCTOBER 2013

  • Yield: Serves 6 (serving size: 1 cup soup)
  • Total: 38 Minutes

Ingredients

  • 4 cups cubed peeled baking potato
  • 1/2 teaspoon salt, divided
  • 3 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1/3 cup chopped carrot
  • 1 garlic clove, minced
  • 5 cups chopped fresh broccoli florets, divided
  • 3 cups fat-free, lower-sodium chicken broth
  • 2 cups plus 2 tablespoons water, divided
  • 2 cups 1% low-fat milk
  • 4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)

Preparation

1. Place potato and 1/4 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain.

2. While potatoes cook, melt butter in a large Dutch oven over medium heat. Sauté onion, carrot, and garlic 5 minutes or until tender. Add 4 cups broccoli, broth, 2 cups water, and 1/4 teaspoon salt; bring to a simmer, and cook 10 minutes or until broccoli is tender. Stir in potatoes.

3. Combine 1 cup broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 1 minute or until bright green. Drain.

4. Process mixture in Dutch oven with a hand-held immersion blender until smooth or place half of broccoli mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broccoli mixture. Return pured mixture to Dutch oven.

5. Add milk and cheese; cook over low heat 2 minutes, stirring until cheese melts and soup is smooth. Stir in steamed broccoli. Ladle soup into individual bowls.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 256
  • Fat: 10g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 14.6g
  • Carbohydrate: 28.9g
  • Fiber: 3.6g
  • Cholesterol: 32mg
  • Iron: 1.5mg
  • Sodium: 447mg
  • Calcium: 275mg
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Broccoli-Cheddar Soup Recipe

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