A few weeks ago, my husband, daughter, and I were out shopping and we stopped to grab some lunch. My daughter had broccoli cheese soup and enjoyed it so much that she said, "Mom, you should make this at home!" Never to back away from a recipe request, this week I created my own version. It has all the creaminess that you'd expect, but about half the fat of a traditional recipe. This is easy enough to make on a weeknight (it takes about 45 minutes start to finish). To round out the meal, serve with a garden salad and a slice of whole-grain bread.
1 tbsp. unsalted butter
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 tsp. salt
1/8 tsp. black pepper
1 (15 oz) can Great Northern Beans, drained and rinsed
2 cups low-sodium chicken broth*
1 (10 oz.) package chopped frozen broccoli
1/2 tsp. garlic, minced (about 1 clove)
1 cup 1% milk
1 cup half and half
2 1/2 tbsp. cornstarch
1 1/2 cups (6 oz.) sharp cheddar cheese, shredded
*Can use 1 (14.5 oz) can low-sodium chicken broth along with enough water to make 2 cups.
Melt butter in a 4-quart saucepan or stock pot over medium heat. Add onion, carrot, celery, salt, and pepper and cook for about 5 minutes or until vegetables are slightly tender. Puree beans in a food processor until smooth. Into the saucepan, pour the pureed beans, the chicken broth, the frozen broccoli, and the garlic. Stir to combine mixture and break the broccoli up into smaller pieces. Bring to a boil over medium-high heat, reduce heat to medium-low, and simmer about 10 minutes. Mix together milk, half and half, and cornstarch. Add milk mixture to saucepan, stir almost constantly, and cook until thickened (about 5 minutes). Remove from heat and add cheese, stirring until melted. If desired, reserve about 1/4 cup of the cheese to sprinkle on the soup when serving.
Servings: 6 (about 1 cup per serving)
325 calories, 27 grams carbohydrate (5 grams fiber), 18 grams protein, 17 grams fat (10.5 grams saturated). This soup is an excellent source of vitamin A, riboflavin (a B vitamin), vitamin C, and calcium. It is a good source of several B vitamins (thiamin, niacin, vitamin B6, vitamin B12), iron, magnesium, potassium, and zinc.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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