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Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Prep time: 20

(3 votes, average: 4.33 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

When I first came to live in the USA from France, land of Le Grand Fromage, I found the concept of cheese soups hard to wrap my head around. The cheese soups offered in...

2 tablespoons olive oil
1 medium onion, chopped
1 large Yukon Gold potato, peeled and cut into 1-inch dice
4 garlic cloves, minced
Salt and pepper, to taste
5 cups water or broth
1 (12-ounce) head of broccoli, cut into medium florets, stem peeled and diced
⅔ cup grated sharp white Cheddar cheese
2 teaspoons Dijon mustard
Croutons
Paprika (optional)

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Nutrition Facts

Calories

270 cals

Fat

15 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g

Carbohydrates

27 g

Sugar

4 g

Fiber

5 g

Protein

10 g

Sodium

1249 mg

Directions

Heat olive oil over medium heat in a medium pot. Add onions and cook until translucent, about 5 minutes. Add the potatoes, garlic, salt and pepper. Cook another 5 minutes, stirring occasionally.
Add the water or broth and bring to a boil. Add the broccoli and simmer for 8-10 minutes or until the broccoli is tender but still bright green.
Remove the soup from heat and puree. Heat the soup through over low heat, and stir in the grated cheese and mustard. Once the cheese has melted, taste for seasoning.
Serve with Croutons and a dusting of paprika.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.