Broccoli-Cheddar Soup Recipe
Do you love cheesy broccoli soup, but not all the calories that go with it? Try this lighter version, and garnish with chopped walnuts for a protein boost.
Overview
Total time: 01 M 40 S
Servings: 4
Calories: 120
Ingredients
- 3 oz. cheddar cheese roughly chopped
- 1/8 tsp. ground black pepper
- 1/8 tsp. ground nutmeg
- 1/4 tsp. kosher or sea salt
- 1 cup vegetable broth
- 1 cup water
- 4 cups broccoli florets steamed and divided
Nutritional Information
- Serving Size: 1 cup
- Fat: 7g
- Saturated Fat: 5g
- Cholesterol: 22mg
- Sodium: 534mg
- Carbohydrates: 5g
- Fiber: 2g
- Sugar: 2g
- Protein: 6g
Instructions
- Add 3½ cups broccoli florets and remaining ingredients to WildSide+ or FourSide jar. Secure lid and select "Soup" or blend on a High speed for 90-180, blending longer for hotter soup.
- Add remaining ½ cup broccoli florets to jar. Secure lid and press "Pulse" 3–5 times or until broccoli florets are desired size.
Notes
Add a pinch of crushed red pepper for a little kick.
Made this soup for dinner tonight. It was absolutely delicious, I was impressed with the flavour that just the regular recipe called for. I added a bit more cheese then needed which just added to the creaminess of the soup. Next time i will have to try the Cumin and Red Pepper Flakes. This recipe made enough soup for dinner for two and lunches tomorrow. I will be making this again and again!
I love this recipe! For a speedier process, I buy the ‘steamable’ frozen broccoli that steams in its own bag for 5 minutes in the microwave. The whole bag is 4 cups, so that works nicely. I just pull out 4 or 5 florets for pulsing in later. I also add a heavy sprinkle of crushed red pepper for deeper flavor. Though it doesn’t have the color of normal broccoli-cheese soup, it tastes the same.
Used Knorr home-style vegetable stock with 3 cups of water. Pressure cooked the broccoli for 1 1/2 minutes. Did not use the nutmeg. Used old cheddar. It was delicious. I loved the texture.
Yum! Added avocado, almond milk, red pepper flakes, leeks,, sweet peppers, olive oil and parmesan cheese. Tastes a bit"green" bc of the leeks but good
I was pleasantly surprised by this recipe. I didn’t have enough cheddar cheese, so I added some Parmesan and a little cream cheese. My 5 year old scarfed it down. When I have more time I’ll try sauteing some onion and garlic first as well as adding a couple spices.
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