The Washington Post

Broccoli Cheddar Soup

Broccoli Cheddar Soup 4.000

Goran Kosanovic for The Washington Post

Nourish Dec 8, 2016

White beans make this soup creamy and add body. A judicious amount of extra-sharp cheddar keeps it in the healthful range.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 6 cups

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 large head broccoli, florets and tender part of stems, chopped (about 6 cups)
  • 3 cups no-salt-added chicken or vegetable broth
  • 1 cup canned, no-salt-added Great Northern or cannellini beans, rinsed and drained
  • 1/2 cup low-fat (1 percent) milk
  • 1 cup shredded extra-sharp cheddar cheese (3 ounces)
  • 1 teaspoon powdered mustard
  • 1/2 teaspoon salt, plus more as needed

Directions

Heat the oil in a large saucepan over medium heat. Once the oil is shimmering, stir in the onion and cook for about 4 minutes, until tender but not browned.

Add the broccoli, broth and beans; increase the heat to high and bring to a boil, then reduce the heat to medium-low. Cover and cook for about 15 minutes, stirring occasionally.

Let the soup cool for 15 minutes, then puree it in a blender in three batches, until smooth. Wipe out the saucepan as needed.

Return the blended soup to the saucepan over medium heat. Once the soup is bubbling at the edges, reduce the heat to low. Stir in the milk, 3/4 cup of the cheese, the powdered mustard and 1/2 teaspoon of salt. Cook until just warmed through.

Taste and add more salt as needed. Divide among individual bowls or deep mugs, and garnish with portions using the remaining 1/4 cup of cheese. Serve hot.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (using vegetable broth and great northern beans): 290


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 6g 30%

Cholesterol: 25mg 8%

Sodium: 520mg 22%

Total Carbohydrates: 26g 9%

Dietary Fiber: 7g 28%

Sugar: 9g

Protein: 14g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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