Broccoli Cheese Soup

Nom nom nom, you are going to gobble this right up.  I made this and my husband and son went crazy for it.  Me too!  It’s so rich and creamy and cheesy.

Broccoli Cheese Soup
skinnymerecipes.com
Serves: 10, Calories 296, Fat 19 g, Sat Fat 11 g, Carbs 20 g, Fiber 6 g, Net Carbs 14 g, Sugars 4 g, Protein 16 g,
Weight Watcher’s Point’s Plus: 8 pts, Weight Watcher’s SmartPoints: 7 pts

Ingredients:

• 3 heads broccoli, cut into small florets, stems chopped and kept separate
• 4 tablespoons butter
• 1 onion, diced
• 1 garlic clove, minced
• 1/3 cup flour
• 4 cups almond milk (non-vanilla)
• 2 cups half and half
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• pinch nutmeg
• 3 cups grated 2% sharp cheddar cheese (Optional: plus a little more for garnish)
• 1/2 cup chicken broth (if soup is too thick)

Directions:

Melt butter in a soup pot over heat.  Add onions, garlic and broccoli stems and cook until softened, about 4 to 5 minutes.  Sprinkle the flour on top.  Stir to combine and cook until the flour is absorbed, about 1 minute.

Add the milk, half and half, salt, pepper, garlic powder, nutmeg and broccoli.

Cover the pot and reduce the heat to low.  Simmer until the broccoli is tender, about 30 minutes.

Mash up with a potato masher to break up broccoli then use an emulsion blender to smooth out the soup.

Stir in the cheese and cook on low until melted, about 1 minute.

If the soup is too thick for your liking, add a little bit of chicken broth.

Serve with a garnish of grated cheese.

Broccoli Cheese Soup

 

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Author: Donna Anthony

Serves: 10

Ingredients

• 3 heads broccoli, cut into small florets, stems chopped and kept separate
• 4 tablespoons butter
• 1 onion, diced
• 1 garlic clove, minced
• ⅓ cup flour
• 4 cups almond milk (non-vanilla)
• 2 cups half and half
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• pinch nutmeg
• 3 cups grated 2% sharp cheddar cheese (plus a little more for garnish)
• ½ cup chicken broth (if soup is too thick)

Directions

1. Melt butter in a
2. soup pot
3. over heat.  Add onions, garlic and broccoli stems and cook until softened, about 4 to 5 minutes.  Sprinkle the flour on top.  Stir to combine and cook until the flour is absorbed, about 1 minute.
4. Add the milk, half and half, salt, pepper, garlic powder, nutmeg and broccoli.
5. Cover the pot and reduce the heat to low.  Simmer until the broccoli is tender, about 30 minutes.
6. Mash up with a
7. potato masher
8. to break up broccoli then use an
9. emulsion blender
10. to smooth out the soup.
11. Stir in the cheese and cook on low until melted, about 1 minute.
12. If the soup is too thick for your liking, add a little bit of chicken broth.
13. Serve with a garnish of grated cheese.

Nutrition Information

Serving size: 1 cup Calories: 296 Carbohydrates: 20 Fiber: 6 Net Carbs: 14 Sugars: 4 Protein: 16 Fat: 19 Saturated Fat: 11 Weight Watchers Points Plus: 8 Weight Watchers SmartPoints: 7

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