Broccoli-Cheese Soup

Broccoli-Cheese Soup Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

Serves 4 (serving size: about 1 cup soup and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Kate Parham,

Cooking Light

September 2013
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