Broccoli-Cheddar Soup Recipe
Do you love cheesy broccoli soup, but not all the calories that go with it? Try this lighter version, and garnish with chopped walnuts for a protein boost.
Overview
Total time: 01 M 40 S
Servings: 4
Calories: 120
Ingredients
- 3 oz. cheddar cheese roughly chopped
- 1/8 tsp. ground black pepper
- 1/8 tsp. ground nutmeg
- 1/4 tsp. kosher or sea salt
- 1 cup vegetable broth
- 1 cup water
- 4 cups broccoli florets steamed and divided
Nutritional Information
- Serving Size: 1 cup
- Fat: 7g
- Saturated Fat: 5g
- Cholesterol: 22mg
- Sodium: 534mg
- Carbohydrates: 5g
- Fiber: 2g
- Sugar: 2g
- Protein: 6g
Instructions
- Add 3½ cups broccoli florets and remaining ingredients to WildSide+ or FourSide jar. Secure lid and select "Soup" or blend on a High speed for 90-180, blending longer for hotter soup.
- Add remaining ½ cup broccoli florets to jar. Secure lid and press "Pulse" 3–5 times or until broccoli florets are desired size.
Notes
Add a pinch of crushed red pepper for a little kick.
I found mine to be a bit watery too. so I started off with some corn starch but that didn’t do much justice. What worked was my leftover couscous and stuffing that I made the other day. Thickened the soup right away and didn’t alter the taste. Awesome recipe thanks!
Fantastic. Seriously. Just made it. Added more than enough red pepper flakes, and about 2 cups of cheese, but this was creamy and delicious.
My roommate was surprised the blender actually cooked the soup. Always fun to surprise people
I just made this yummy soup. I used 2 bunches of broccoli without the
stems. I added 1/2 onion. Instead of the water I used 1/2 cup of almond
milk.Mrs Dash served for both the salt and the pepper. It is very creamy
and thick and delicious.
Yes, it is seconds. Happy blending!
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