Living in Chicago you almost have to be a soup lover.  Take today for instance, it’s 10°F (-12ºC) outside and that is pretty much as warm (I use that term, warm, loosely!) as it’s going to get.  Prior to hibernating in winter, I make a bunch of different soups and freeze them so I always have a warm meal ready when I need it.  But by the time February hits and the deep freeze is in full effect,  I need something just a little more soothing and for me that means broccoli cheese soup.  There is nothing like that creamy, cheesy goodness to make you feel all warm and full inside, and who knew that making it was so easy?!

Ingredients:

  • 1 tbsp EVOO
  • ½ yellow onion, diced
  • ¼ cup whole wheat flour
  • 2 cups skim milk
  • 2 cups reduced sodium chicken stock
  • 1 carrot, shredded
  • ½ pound broccoli, cut into flowerets
  • 8 ounces medium cheddar, shredded
  • sea salt and pepper to taste

Preparation:

  1. Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 7 minutes.
  2. Whisk in flour. Continue to whisk until it starts to smell “nutty” and loses its raw flour scent, about 2-3 minutes.
  3. Slowly whisk in milk, about a couple of tablespoons at a time (the flour mixture will remain thick during this time).
  4. Add chicken stock and bring to a simmer; simmer for 20 minutes.

    Add remaining ingredients

  5. Add carrots and broccoli, simmer for another 20 minutes or until vegetables soften.
  6. Reduce heat to low, add cheese while whisking. Add salt and pepper to taste and ENJOY!

Nutritional Info:

Makes approximately 8 cups.

Serving size 1 cup.

Nutrients per serving:  Calories: 183, Cal. from Fat: 99.5, Total Fat: 11g, Sat. Fat: 5g, Carbs: 11g, Fiber: 1.5g, Sugars: 4g, Protein: 11g, Sodium: 250.5mg, Chol: 32.5mg

Notes:

Any leftover soup can be stored in an airtight container in the fridge for 2-3 days or in a freezer safe container in the freezer.

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