Name: Broccoli Cheddar Soup
Total time: 50 min
Yield: 6 servings
Ingredients: 1 small onion, chopped; 1 medium carrot, chopped; 1 stalk celery, chopped; 2 cloves garlic, minced; 2 tbsp butter; 3 tbsp flour; 3 cup chicken broth, low sodium; 1 cup milk, fat-free; 1/4 tsp kosher salt; to taste black pepper, fresh; 6 cup broccoli florets, chopped into small pieces; 1 1/4 cup cheddar cheese, shredded sharp; 2 tbsp Parmesan cheese, grated

Estimate, per serving

Cal: 242
Protein: 12.5g
Carbs: 24g
Fat: 12.5g
Sodium: 360mg
Fiber: 4g

Ingredients

onionchopped: 1/3 small
carrotchopped: 1/3 medium
celerychopped: 1 stalk
garlicminced: 1 cloves
butter: 2/3 tbsp2/3 tbsp
flour: 1 tbsp1 tbsp
chicken brothlow sodium: 1 cup1 cup
milkfat-free: 1/3 cup1/3 cup
kosher salt: 0.08 tsp
black pepperfresh: to taste
broccoli floretschopped into small pieces: 2 cup
cheddar cheeseshredded sharp: 0.42 cup0.42 cup
Parmesan cheesegrated: 2/3 tbsp2/3 tbsp

Method

01Chop onion, carrot, celery, garlic in a chopper or mini food processor.
02Melt butter in a large pot over low heat. Add chopped vegetables, salt, and pepper. Sauté until soft, about 5 minutes.
03Stir in flour to create a roux, cooking for 2 minutes to remove the raw flour taste.
04Gradually whisk in chicken broth, ensuring there are no lumps.
05Add milk and increase heat to high until it comes to a boil. Add broccoli florets and Parmesan cheese. Stir well and adjust salt and pepper to taste.
06Simmer uncovered over low heat until broccoli is tender, about 10 minutes.10 min
07Using an immersion blender, quickly blend part of the soup for a second or two to thicken. If you don't have an immersion blender, remove 1 to 2 cups of soup, blend, and add back to the pot.
08Gently stir in shredded cheddar cheese, allowing it to melt smoothly.
09Serve hot, garnished with additional cheddar cheese if desired.

Fits

Vegetarian
Pescatarian