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Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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You are here: Home / Recipes / Healthified Broccoli Cheddar Soup

Healthified Broccoli Cheddar Soup

January 2, 2021 By Terry 2 Comments

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healthified broccoli cheddar soup
Original image from https://www.foodnetwork.com

I don’t know about you, but around our house, we’ve gone into winter soup mode. This Healthified Broccoli Cheddar Soup takes a bit of work, but it’s chock full of good-for-you broccoli and there’s less fat than in other recipes. If you’re looking for a tasty soup for a cold winter night that won’t break your calorie budget, this one might just be exactly what you want.

healthified broccoli cheddar soup

Healthified Broccoli Cheddar Soup

5 from 1 vote
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Course Soup

Ingredients
  

  • 1 bunch broccoli
  • 1 small onion finely chopped
  • 1 medium red-skinned potato diced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1 cup grated extra-sharp Cheddar
  • 1 tsp Worcestershire sauce
  • One 12-ounce can fat-free evaporated milk
  • 2 scallions thinly sliced

Instructions
 

  • Separate the 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.
  • Saute the broccoli stems, onions and potatoes until softened (about 7 to 10 minutes).
  • Working quickly, add the flour and cook, stirring constantly, 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.
  • While simmering the broth, combine the reserved florets and 1/2 cup water in a small saucepan and 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.

Notes

This recipe requires you to work very quickly once you start cooking. Take your time getting all of the prep work done and make sure all of your ingredients are measured and ready-to-go. The original recipe and photo came from foodnetwork.com 
Keyword vegetarian

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About Terry

I started out as a skip tracer. Just in case you don’t know, that’s the guy who finds the people who don’t want to be found. It was the little things—getting paid to lie—that made skip tracing the fun part of the job.

Those years of chasing deadbeats taught me many valuable life lessons, such as liars come from all walks of life, and always keep your car in the garage.

Reader Interactions

Comments

  1. Carol Smith says

    January 8, 2021 at 1:25 PM

    5 stars
    Great recipe.
    Adding shrimp to the soup is also
    tasty. Cook shrimp with the reserved broccoli
    then peel and cut into pieces.

    Reply
    • Terry says

      January 8, 2021 at 2:23 PM

      You’re right, Carol, shrimp would be a great addition!

      Reply

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