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Broccoli-Cheese Soup

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield Serves 4 (serving size: about 1 cup soup and 2 tablespoons cheese)
Traditional broccoli-cheese soup has nearly 400 calories and more than 18g saturated fat per serving. Ours has less than half the calories and one-fourth of the saturated fat.

Ingredients

  • 3 cups unsalted chicken stock
  • 1 3/4 cups broccoli florets, coarsely chopped (about 8 ounces)
  • 1 cup diced yellow onion
  • 1/2 cup chopped carrot
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3/4 cup half-and-half
  • 4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
  • 1/4 cup fresh flat-leaf parsley leaves

Nutrition Information

  • calories 160
  • fat 7.4 g
  • satfat 4.5 g
  • monofat 2.1 g
  • polyfat 0.3 g
  • protein 13.6 g
  • carbohydrate 10.7 g
  • fiber 2.1 g
  • cholesterol 23 mg
  • iron 0.9 mg
  • sodium 532 mg
  • calcium 213 mg

How to Make It

  1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender. Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with remaining cheese and parsley.

Cook's Notes

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.