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Broccoli and Swiss Cheese Soup

 
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Cheesy, creamy and tasty.

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

35

min

Trans-fat Free
 

Ingredients

2 ½ pounds broccoli florets
cut into 1inch florets
1 tablespoon olive oil
2 cloves garlic
minced
1 cup leeks
chopped, or green onion
4 teaspoons butter
4 tablespoons all-purpose flour
4 cups stock
vegetable
1 cup light cream (half&half)
or milk if you prefer lighter
1 cup swiss cheese
shredded
teaspoon nutmeg
*
salt and black pepper
to taste
*
croutons
to serve, optional
*

Directions

Cut enough florets to measure 2 cups. Cut rest of broccoli into 1 inch pieces.

First get ready these a few ingredients.
Prepare the broccoli.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic, stirring constantly, and cook for 40 seconds to 1 minute until very fragrant.

Next cook broccoli.

Cook broccoli pieces first, add pieces into skillet, stirring, cover and cook for about 3 minutes, until fork tender. Transfer cooked broccoli pieces onto plate and set aside. Add broccoli florets into skillet, cover and cook for about 3 minutes until fork tender. Transfer cooked florets onto another plate and set aside.

Cook broccoli pieces first,
Cover and cook

Melt butter in a large saucepan over medium-high heat. Stir in leeks, and cook until tender, about 4 minutes. Sprinkle in flour and cook one more minute, stirring with whisk.

Meanwhile prepare leeks.
Now time to cook leeks.
Cook until tender, about 4 minutes.
Sprinkle in flour.

Pour in broth and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to broth and purée until smooth. Just before serving, blend in cream and Swiss cheese.

Cook one more minute, stirring with whisk.
Pour in broth.
Simmer for 5 minutes, stirring occasionally.
Add broccoli pieces to broth.
Stir well and puree.
Until smooth.
Just before serving, blend in milk,
add Swiss cheese,

Simmer gently until cheese melts. Add nutmeg, salt and black pepper to taste. Divide among serving bowls, top with reserved florets and croutons if desired. Serve warm.

Simmer gently until cheese melts.
Time to enjoy this delicious soup.

 

* not incl. in nutrient facts

Add review

 

 

Comments

gloriarubac
Houston, United States
 about 7 years ago

Being vegetarian doesn't mean using high fat and high saturated fat recipes. This one could be done over to use less cheese and use an alternative to milk/cream.

I totally agree, being vegetarian doesn't mean using high fat and high saturated fat recipes.

In this case, for 2 1/2 pounds broccoli and 4 cups broth, using 1 cup light cream and 1 cup swiss cheese are not hugh amount, I think it's just the right amount.

The description part of the ingredients does say, you can use milk if you prefer lighter, and the swiss cheese is already a much lower fat and healthier version cheese.

happyzhangbo
Toronto , Ontario, Canada
 about 7 years ago
gloriarubac
Houston, United States
 about 7 years ago

Since the serving size is given in grams and I don't have a clue how that figures into cups or even ounces, and the recipes on this site never tell how many servings a recipe gives. I still think that 19 grams of fat and 10 of them being saturated, is too high. but, that being said, I know you can you skim milk, or even better is no-fat Pet condensed milk
which would be creamier, or just soy milk or almond milk.

The serving size is above the ingredients, beside the user's name, and below "the preparation, cook and ready in". This recipe is 6 servings.

happyzhangbo
Toronto , Ontario, Canada
 about 7 years ago


 almost 7 years ago

i luv crm of broc soup. i use skim milk and instead of putting the chez in i just sprinkle some ceddar on top to give the illusion of alot of chez which is appealing to the eye and it gives a nice presentation aswell. i sometimes kick it up a notch and add cayenne. perfect for a cold winter night. healthy and warming.

Nutrition Facts

Serving Size 438g (15.4 oz)
Amount per Serving
Calories 29758% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 641mg 27%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 32g
Vitamin A 128% Vitamin C 299%
Calcium 29% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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