Cheesy Cheddar Broccoli Soup Recipe

5 1 2
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Cheesy Cheddar Broccoli Soup Recipe

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5 1 2
Publisher Photo
Healthy chunks of broccoli are paired with the tangy taste of cheddar cheese in this hearty soup from Jean Komlos, Plymouth, Michigan. A dash of nutmeg and a splash of sherry add pizzazz to a kitchen classic.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium bunch broccoli, coarsely chopped (4 cups)
  • 5 teaspoons cornstarch
  • 1-1/2 cups fat-free milk
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 1 tablespoon sherry, optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • Dash paprika

Directions

In a saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in another saucepan, combine the cornstarch, milk and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the butter, sherry if desired, salt, pepper and nutmeg. Reduce heat. Add cheese and broccoli; heat just until cheese is melted. Sprinkle with paprika. Yield: 3 servings.
Originally published as Broccoli Cheddar Soup in Light & Tasty October/November 2001, p13

Nutritional Facts

1 cup: 203 calories, 7g fat (4g saturated fat), 21mg cholesterol, 873mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat, 1/2 fat-free milk.

  • 1 medium bunch broccoli, coarsely chopped (4 cups)
  • 5 teaspoons cornstarch
  • 1-1/2 cups fat-free milk
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 1 tablespoon sherry, optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • Dash paprika
  1. In a saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in another saucepan, combine the cornstarch, milk and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Stir in the butter, sherry if desired, salt, pepper and nutmeg. Reduce heat. Add cheese and broccoli; heat just until cheese is melted. Sprinkle with paprika. Yield: 3 servings.
Originally published as Broccoli Cheddar Soup in Light & Tasty October/November 2001, p13

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ConnieK User ID: 282614 128453
Reviewed Jul. 5, 2012

"I love creamed soups and broccoli cheddar ia one of my favorites but I'm trying to cut back on fat and calories. This recipe does the trick. I was a little hesitant adding the sherry but it definately adds a different dimension to the soup than the standard recipe I had been using."

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