When it is snowy outside, and a BCS national championship game is being televised, a quick, hearty, comforting meal is in order! I normally do not do two recipe reviews in row, but I had more time than usual so I tried out another new recipe that I would like to pass along to my NutriFocus family!
Broccoli and Cheese soup is a favorite at most restaurants. This recipe by “Cooking Light” keeps the flavor of the soup without the saturated fat and trans fats found in some restaurant soups!
Broccoli is high in vitamin C, A, and K. Broccoli has a strong, positive impact on our body’s detoxification system and can provide cholesterol-lowering benefits. Broccoli contains a strong combination of vitamin K and vitamin A which interact to keep our vitamin D metabolism in balance which can help solve vitamin D deficiency. Broccoli is also a rich source of kaempferol, flavonoids that have shown the ability to lessen the impact of allergy-related substances on our body. And finally, broccoli contains an unique combination of antioxidant, anti-inflammatory, and pro-detoxification components in which make it a unique food in terms of cancer prevention.
While the potatoes were baking, I chopped one medium onion and 2 garlic cloves and placed in Dutch oven to begin the cooking process.
Next, I placed 3 cups of chicken broth and 16oz broccoli florets into the Dutch oven and brought the mixture to a boil. Once the mixture was boiling, I let it simmer for 10 minutes.
While the broccoli was simmering, I cut up the cheese into cubes. The recipe called for 8oz cheese, but I ended up using around 12oz cheese to give it more of a cheesy flavor.
And finally, I whisked together 2 1/2 cups 2% milk and 1/3 cup all-purpose flour and added to the broccoli mixture. I allowed that to cook until it thickened. Once thickened, I removed the soup from the heat, stirred in the cheese until melted, and served hot!
I paired this soup with a hearty baked potato stuffed with cheese and sour cream. This was the perfect combination for a cold, wintery night! Mike and I both agreed, this was better than most restaurant soups we’ve tried in the past! This is a keeper!
Broccoli and Cheese Soup
Total: 33 minutes
Yield: 6 servings (serving size: 1 1/3 cups)
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 1 (16-ounce) package broccoli florets
- 2 1/2 cups 2% reduced-fat milk
- 1/3 cup all-purpose flour
- 1/4 teaspoon black pepper
- 8 ounces light processed cheese, cubed (such as Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.