Better for You Broccoli Cheddar Soup

Independence Live Recipe

Broccoli and Cheddar soup
Serving Size
1
Servings
6

Ingredients

1
bunch broccoli
1
onion, finely chopped
1
medium red potatoes, cubed
1/4 cup
all-purpose flour
3 cups
low-sodium chicken broth
1/4 teaspoon
nutmeg, grated
1 cup
grated sharp cheddar cheese
1 teaspoon
Worcestershire sauce
1 12 oz
can fat-free evaporated milk
2
scallions, thinly sliced (can substitute onions)
Directions
  1. Separate stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
  2. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
  3. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Nutrition Information

Calories 170
Fat 15 g
Saturated fat 2 g
Carbs 11 g
Fiber 7 g
Protein 2 g
Sodium 115 mg