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Broccoli-Cheddar Soup

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Recipe

 

Yield

6 cups

Prep

10 min

Cook

35 min

Ready

45 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 quarts water
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¾ cup water
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6 cups broccoli florets
fresh
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½ teaspoon salt
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1 teaspoon margarine
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½ teaspoon oregano
whole, dried
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1 cup onions
chopped
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¼ teaspoon thyme
whole, dried
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1 clove garlic
minced
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teaspoon black pepper
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1 cup yogurt, low-fat
teaspoon red pepper flakes
ground
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21 ounces chicken broth, low salt
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1 cup cheddar cheese, reduced-fat
shredded, divided
*

Ingredients

Amount Measure Ingredient Features
3 quarts water
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177 ml water
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1.4 l broccoli florets
fresh
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2.5 ml salt
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5 ml margarine
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2.5 ml oregano
whole, dried
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237 ml onions
chopped
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1.3 ml thyme
whole, dried
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1 clove garlic
minced
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0.6 ml black pepper
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237 ml yogurt, low-fat
0.6 ml red pepper flakes
ground
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606.9 ml/g chicken broth, low salt
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237 ml cheddar cheese, reduced-fat
shredded, divided
*

Directions

Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 minutes or until tender.

Drain; set aside.

Coat a large saucepan with cooking spray.

Add margarine and place over medium heat until melted.

Add onion and garlic; sauté 5 minutes or until tender.

Position knife blade in food processor bowl; add broccoli and onion mixture.

Process until smooth, scraping sides of processor bowl occasionally; set aside.

Combine yogurt and flour in a large saucepan, stirring with a wire whisk.

Add broth and next 6 ingredients; stir well.

Cook over medium heat for 20 minutes or until thickened and bubbly, stirring constantly.

Add broccoli mixture; stir well.

Add ¾ cup cheese, stirring until melted.

Ladle soup into bowls; top with remaining cheese.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 413g (14.6 oz)
Amount per Serving
Calories 11825% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 430mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 20g
Vitamin A 66% Vitamin C 172%
Calcium 18% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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