Healthified Broccoli Cheddar Soup on a Cold Winter Day!


Sometimes, on a chilly day, you just need a bowl of hot, creamy, cheesy soup for a comforting meal, just not all the calories and fat though.



I found a plethora of recipes on the internet for broccoli soup and settled on this healthier version of it, a recipe courtesy of Food Network Kitchen. 


Bill and I really liked this soup ~ it's truly delicious for lunch or a light supper!

Besides the delicious bunch of fresh broccoli, the recipe substitutes the usual cream or whole milk with fat-free evaporated milk ~ one would be hard-pressed to notice the difference.  




I can cook,
but photographer,
I’m not!
😉

           
Low-sodium vegetable broth cuts down on the salt intake, while giving the soup a rich golden color.  Freshly grated nutmeg adds a spicy touch.


I used the extra-sharp cheddar cheese; maybe next time, I will try reduced-fat sharp cheddar.

This is plenty of soup for 2 or 3 people, and the recipe is easy enough to double for more.


The recipe states, leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will “break” or separate from the broth.  

Believe me, you won’t miss the excess calories and fat, nor will your waistline!  


The soup is so delicious ~ I will be making it again soon!  


HEALTHIFIED BROCCOLI CHEDDAR SOUP


Printable recipe
 

Ingredients:
 
1 bunch broccoli


1 small onion, finely chopped

1 medium red-skinned potato, diced

¼ cup flour

3 cups low-sodium vegetable broth (or chicken)

Salt and pepper to taste

¼ teaspoon freshly grated nutmeg

1 cup grated extra-sharp cheddar cheese, plus more for garnish if desired

1 teaspoon Worcestershire sauce

1 (12-ounces) can fat-free evaporated milk

2 scallions, thinly sliced

Method:

 
Separate stems and florets from the broccoli. 


Trim and discard the bottom of the broccoli stems.

Finely chop the stems — coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat.

Add broccoli stems, onions and potatoes and cook, stirring, until softened 7 to 10 minutes.

Add flour and cook, stirring, until lightly toasted, about 2 minutes.

Stir in the broth and bring to a boil.

Reduce heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and ½ cup water in a small saucepan.


Bring to a boil, cover and continue to steam until they are bright green and crisp-tender, about 5 minutes.
Add the entire contents of the pot with the florets to the soup along with the nutmeg.


Stir to combine and remove from the heat.
Stir in the cheddar, Worcestershire and milk.


Season with salt and pepper.

Garnish with scallions and cheese, if desired.

Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will “break” or separate from the broth.


Enjoy!





33 comments:

  1. This sounds delicious, but cheddar is very hard to come by in France. They are inclined to sell their own products which I do not argue with. Cantal here is about the closest, but I still prefer Cheddar! Keep well and have a good week Diane

    ReplyDelete
    Replies
    1. Interesting, Diane! I get that, sell local products. The soup is good! And you have a good week!

      Delete
  2. Pam, We both love good broccoli cheese soup...especially with sharp cheddar cheese. We also add a few crushed red peppers for a bit of heat. Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. I'd like the crushed red peppers for heat, Bill wouldn't be so crazy about it. Hope you give this soup a try, it's very good! Have a good week, Dave!

      Delete
  3. So delicious and comforting! I haven't had some in a long while and can't wait to make a huge pot soon.

    ReplyDelete
    Replies
    1. Hi Angie! I'm glad you like it. Have a great week!

      Delete
  4. Sounds like a good hearty soup for a cold day. Unfortunately it won't be long before it is cold here again.

    ReplyDelete
    Replies
    1. Hi Cakelaw! Yeah, enjoy your warmer weather! I'm so looking forward to summer! Take care

      Delete
  5. Oh, yum! How very comforting that would be! We expect a very rainy week ahead here! This would be perfect!

    ReplyDelete
    Replies
    1. Thanks, Nellie! We're still in the snow mode here and very chilly this morning, 4°! Have a good day!

      Delete
  6. Soup,broccoli, and cheddar cheese - we love all three of them, and not only on a winter day.
    The first and last photo displaying the ready soup look awsome! Good photography adds so much to a recipe! And I believe anyone that can cook a meal can also take a good picture of it.

    ReplyDelete
    Replies
    1. You're right, Duata! The soup is good for any day! Thanks for the photography encouragement, I need it! You have a wonderful day. Take care

      Delete
  7. Yum! Looks and sounds delicious. Now I am craving it.

    ReplyDelete
  8. I should definitely try this one!☺

    ReplyDelete
  9. I think the whole USA is in soup-eating mode this week! I often make broccoli or cauliflower soup with a process similar to the one you used — but I deny having a recipe. So far this week it’s been chicken soup and chili.

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. Hi Mae! Good with the broccoli soup. I need to make soup more often and broccoli soup will be on the list. Thanks!

      Delete
  10. One of my all-time favorite soups!! This looks delicious, especially for a cold winter day.

    ReplyDelete
  11. I'm making this tomorrow!!! Snow day!

    ReplyDelete
    Replies
    1. Hi Leslie! Perfect for a snow day! It's a sleet and snow day here yet again, one long winter!!! Take care

      Delete
  12. If only I could lift this wonderful bowl of soup off of your page and enjoy these flavors right now. It looks very fulfilling and I'm sure it warms you up. Yum...

    ReplyDelete
    Replies
    1. Thanks, Shug! It's really good! Take care

      Delete
  13. This looks terrific! And yes, I can use recipes with just a bit less fat -- but that are still flavorful. Terrific dish -- thanks.

    ReplyDelete
    Replies
    1. Hi John! It's hard to tell the difference here, I'll be making it again soon. Take care

      Delete
  14. What a delicious soup Pam...and I bet that it will warm not only your body but your soul too...love the low sodium broth...healthy and tasty!
    I hope you are having a great week!

    ReplyDelete
    Replies
    1. You're tight, Juliana! It warms the soul too. It's more healthy and good! Thanks!

      Delete
  15. This looks like awesome soup! And it seems a perfectly reasonable way to get Manservant to eat broccoli!

    ReplyDelete
    Replies
    1. Hi Abbe! Yes, this might be OK with Manservant. It makes broccoli taste really good. Have a wonderful day!

      Delete
  16. Pam, there's nothing like a nice bowl of soup on a winter day. I like the use of the fat-free evaporated milk and nutmeg, it makes good sense. Broccoli is abundant at the market these days and cheese is always in the cooler, so I see a weekend lunch coming. Thanks for sharing.

    ReplyDelete
  17. Hi Ron! Yes, I was a little leery of using the fat-free evaporated milk but, no problem, it was fine. I would've never added nutmeg, but that works too. Enjoy the soup if you make it! Thanks and take care.

    ReplyDelete


● An onion can make people cry but there's never been a vegetable that can make people laugh.
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You know, nobody can ever cook as good as your mama. Paula Deen
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You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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