Broccoli and cheddar cheese soup

Recipe Information

Ingredients

• 2 pounds frozen broccoli florets

• 2 cups shredded cheddar cheese 

• 1 cup 1% milk 

• 4 cups (or 2 small cans) vegetable broth 

• 3 cups water 

• 1 large onion, chopped

• 3 cloves garlic, crushed

• 2 bouillon cubes (chicken - no MSG)

• 2 tablespoons olive oil 

• 1 tablespoon butter (optional)

Directions

• In a large Dutch oven or stock pot, saut� the chopped onions in olive oil and butter until they are soft, add 3 cloves of crushed garlic, and continue saut�ing for 2-3 more minutes.

• Add the vegetable broth, water, bouillon cubes, and frozen broccoli.

• Bring to a low boil with a cover on, and cook the broccoli for about 15 minutes, or until tender.

• In a blender, puree (in small batches) the cooked broccoli and the soup broth until creamy.

• Return all pureed soup back into the Dutch oven or stock pot, and slowly add milk and cheese.

• Heat slowly (covered) until the cheese is melted, stirring, about 5-10 minutes.

Nutrition (per serving)

• Calories: 162 cal

• Total fat: 11g

• Saturated fat: 6g

• Polyunsaturated fat: <1g

• Monounsaturated fat: 4g

• Cholesterol: 25mg

• Sodium: 507mg

• Potassium: 286mg

• Carbohydrates: 9g

• Fiber: 3g

• Sugar: 3g

• Protein: 9g