Broccoli Cheese Soup
This creamy, but lightened up version of Broccoli Cheese Soup is better than any restaurant version. Serve it in a bread bowl for a satisfying meal!
Servings: 6 servings
- 3 tablespoons butter
- 1 cup onion diced
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 16 ounces fresh broccoli florets
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup sharp cheddar cheese shredded, plus additional for garnish if desired
- 4 ounces Velveeta cheese cubed
- ½ teaspoon salt or to taste
- Fresh ground pepper to taste
In a Dutch oven, melt butter over medium heat. Add the onions and cook, stirring for a few minutes, or until onions are soft and translucent. Add the garlic and cook and stir for another minute. Add the flour and cook for 2 minutes. Slowly pour in the chicken broth, whisking as you add it. Turn up heat to medium-high and and cook the mixture until it comes to a boil, whisking occasionally. Reduce heat to low and simmer for about 2 or 3 minutes until it begins to thicken. Add the broccoli and place the cover on the Dutch oven. Cook for 25 minutes or until broccoli is very tender.
Remove the pot from the heat and puree the mixture with an immersion blender or in batches in a blender or food processor, returning to Dutch oven when you reach the desired consistency. I like to leave some small pieces of broccoli for a little texture.
Return the pot to the stove and over low heat, add the milk and cream and simmer for 5 minutes. Add the cheddar and Velveeta cheese and cook and stir until cheese is completely melted. Add salt and taste. Season with additional salt, if needed, and pepper to taste.
Serve with additional shredded cheese on the side for garnish.
Calories: 331kcal | Carbohydrates: 17g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 747mg | Potassium: 532mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1378IU | Vitamin C: 70mg | Calcium: 351mg | Iron: 1mg