Broccoli Cheddar Soup
I love broccoli cheddar soup, but I don’t love all of the fat and calories that typically come along with it. So, I made my own and lightened up the traditional version (inspired by one of my training clients)! This recipe skimps on heavy cream, which means this winter favorite also skimps on fat and calories, while still warming you up with creamy-tasting, cheesy goodness. With each bowl coming in at about 110 calories and offering calcium, vitamin K and vitamin C, this hearty soup can be a winter staple that you can feel good about!
Ingredients (serves 6):
3 C low sodium vegetable broth (I like Pacific)
2 C water
7 C broccoli florets (about 2 large bunches)
1 Tbsp butter or Smart Balance
3/4 tsp ground black pepper
3/4 tsp salt
1/4 tsp nutmeg
1/2 tsp onion powder
5 oz reduced-fat shredded cheddar cheese (processed cheese works best with this recipe because it melts better)
1. Melt butter in large pot. Place vegetable broth, water, broccoli florets in large pot and bring to a boil. Allow broccoli to boil for about 15 minutes (until broccoli is tender). Add spices (pepper, salt, nutmeg and onion powder), stir, cover and simmer for approximately 35 minutes, stirring occasionally.
2. Blend the soup until it is a smooth puree (*this is where I use my immersion blender – it is my new favorite thing! If you don’t have an immersion blender do not worry – a regular blender works just fine. You just may have to blend the soup in shifts.)
3. Cook soup on low heat once pureed for approximately 5 minutes. Add cheese slowly and stir with a large spoon until melted. Enjoy!
*Leftovers should be stored in the refrigerator in an airtight container and can stay for about 5-7 days.
The Goods: What’s Inside?
Nutritional Analysis Per Serving
Calories 113, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 17 mg, Carbohydrates 7 g, Fiber 1 g, Protein 8 g, Sodium 592 mg, Calcium 388 mg