Healthy Broccoli Cheese Soup Recipes

HEALTHIFIED BROCCOLI CHEDDAR SOUP

Healthified Broccoli Cheddar Soup image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 11

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 and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced

Steps:

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.
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.
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 Facts : Calories 230 calorie, Fat 8 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 360 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 16 grams, Sugar 10 grams

HEART HEALTHY COOKBOOK BROCCOLI-CHEESE SOUP

Heart Healthy Cookbook Broccoli-Cheese Soup image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in 25 minutes! Try this cheesy broccoli soup topped with popcorn - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon canola or soybean oil
1 medium onion, chopped (1/2 cup)
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups original-flavored soymilk or fat-free (skim) milk
2 teaspoons cornstarch
1 1/2 cups shredded reduced-fat sharp Cheddar cheese (6 oz)
3 cups bite-size fresh or frozen (thawed) broccoli florets
1 cup popped reduced-fat popcorn, if desired

Steps:

In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.
In small bowl, stir soymilk and cornstarch with wire whisk until smooth. Gradually stir into onion mixture. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.
Stir in cheese. Cook about 3 minutes, stirring frequently, until cheese is melted. Stir in broccoli. Cook about 1 minute or until hot, stirring occasionally. Serve topped with popcorn.

Nutrition Facts : Calories 140, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 6 g, TransFat 0 g

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