Heart Healthy
This soup has all the creaminess you expect from a classic broccoli-cheese soup, but so much less saturated fat and cholesterol.
Print Recipe
Broccoli-Cheese Soup - Delicious Decisions
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Servings
4
Ingredients
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2 1/2 cup chicken broth -
6 ounces broccoli OR -
10 ounces broccoli -
1 medium carrot -
1 medium celery -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1/8 teaspoon nutmeg -
1 cup half-and-half -
3 tablespoon flour -
3 slices sharp Cheddar cheese OR -
1/2 cup sharp Cheddar cheese
Directions
Tip: Click on step to mark as complete.
-
In a large saucepan, stir together the broth, broccoli, carrot, celery, salt, pepper, and nutmeg. Bring to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 6 to 8 minutes, or until the vegetables are tender. -
In a small bowl, whisk together the half-and-half and flour. Stir into the saucepan. Simmer for 1 to 2 minutes, or until thickened, stirring occasionally. -
Add the cheese. Remove from the heat. Stir until the cheese is melted.
Tip: One of the best ways to reheat this soup and keep it from being scorched is to use a double boiler. Pour the soup into the top pan of the double boiler and heat over simmering water. If you don’t have a double boiler, place a medium stainless steel bowl over a pan of simmering water. In either case, be sure the water in the bottom pan doesn’t touch the top container.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 119 | |
|---|---|---|
| Total Fat | 1.5 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.5 g | |
| Cholesterol | 3 mg | |
| Sodium | 375 mg | |
| Total Carbohydrate | 18 g | |
| Dietary Fiber | 2 g | |
| Sugars | 6 g | |
| Protein | 11 g | |
Dietary Exchanges
1 vegetable, 1 other carbohydrate, 1 very lean meat
-
Servings
4
Ingredients
-
2 1/2 cup chicken broth -
6 ounces broccoli OR -
10 ounces broccoli -
1 medium carrot -
1 medium celery -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1/8 teaspoon nutmeg -
1 cup half-and-half -
3 tablespoon flour -
3 slices sharp Cheddar cheese OR -
1/2 cup sharp Cheddar cheese
Directions
Tip: Click on step to mark as complete.
-
In a large saucepan, stir together the broth, broccoli, carrot, celery, salt, pepper, and nutmeg. Bring to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 6 to 8 minutes, or until the vegetables are tender. -
In a small bowl, whisk together the half-and-half and flour. Stir into the saucepan. Simmer for 1 to 2 minutes, or until thickened, stirring occasionally. -
Add the cheese. Remove from the heat. Stir until the cheese is melted.
Tip: One of the best ways to reheat this soup and keep it from being scorched is to use a double boiler. Pour the soup into the top pan of the double boiler and heat over simmering water. If you don’t have a double boiler, place a medium stainless steel bowl over a pan of simmering water. In either case, be sure the water in the bottom pan doesn’t touch the top container.
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