broccoli cheddar soup

We had our first snow fall yesterday in NYC.
None of it stuck to the ground, but it looked real pretty out my office window.
Snow, whether it sticks or not, means time for hibernation, Christmas movies, and a nice cup of soup.

I make some iteration of broccoli cheese soup every winter.  
This year, I think I perfected the recipe just right.
Rich and velvety, and not too terrible on the calories either. 
AND you can have it on the table in under 45 minutes! 
(30 minutes of that it just simmers so you can go wrap gifts or do sit ups or play with a puppy).

Serve it up with a little panini on the side and you're set for a cozy night.
(Also, I think it tastes even better on day two, and three, and four...)

Happy hibernation!

Broccoli Cheddar Soup
Serves:  12

  • 1 stick unsalted butter
  • 1 onion, diced
  • 1/3 C. all-purpose flour
  • 3 C. skim milk
  • 3 C. half and half
  • 1 t. freshly grated nutmeg
  • 4 lb. (approximately 4 large bunches) broccoli, stems removed and cut into small florets
  • salt and pepper
  • 4 C. shredded 2% milk reduced fat cheddar cheese

  1. Heat a dutch oven (gosh I seem to use my dutch oven all. the. time.), to medium heat.  Add butter.
  2. Once butter is melted, add onions and sprinkle with salt.  Cook for 4 minutes.
  3. Sprinkle flour over top of cooked onions.  Stir to combine and cook 1 minute.
  4. Add in milk, half and half, nutmeg, and broccoli.  Season with salt and pepper
  5. Cover and reduce heat to low.  Simmer until broccoli is tender, about 30 minutes.
  6. Stir in cheese and allow it to melt.  Taste and add more salt and pepper if needed.
  7. Blend with an imersion blender (seriously I love mine. Put it on your Christmas list) or smash with a potato masher (or you can blend it in batches in a blender but that always seems more complicated and time consuming).  Puree to your desired consistency.  If you find it too thick, add a bit of chicken stock or hot water. 
  8. Simmer for a few more minutes until heated through. 

Nutrition: (per serving)
  • Calories:  358
  • Carbs:  24
  • Fat:  23
  • Protein:  19


{photos by me}
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