Broccoli and Cheddar Soup
This soup has all the creaminess you expect from classic broccoli and cheese soup ,but so much less saturated fat and cholesterol. you can slightly increase amount of Cheddar to your liking.
Cooking Tip--One of the best ways to reheat this soup and keep it from being scorched is to use a Double-Boiler,if you don't have a Double-Boiler,place a stainless steel bowl over a pan of simmering water.In either case ,be sure the water in the bottom pan doesn't touch the top container
2 1/2 cfat-free low-sodium chicken broth
6 ozbroccoli, fresh or 1 10oz package of frozen chopped broccoli, thawed
1 mediumcarrots, chopped
1 mediumcelery ribs,chopped
1/4 tspground pepper
1/8 tspground nutmeg
1 cfat-free half & half
3 Tbspall purpose flour
1/2 cshredded low-fat sharp cheddar cheese
How to Make Broccoli and Cheddar Soup
- In a large saucepan,stir together the broth,broccoli,carrot,celery,salt,pepper and nutmeg.Bring to a simmer over medium-high heat.Reduce heat and simmer covered for 6-8 minutes or until vegatables are tender.
- In a small bowl,whisk together the Half & Half and flour.Stir into saucepan.
- Simmer for 1-2 minutes or until thickened,stirring ocassionally
- Add the cheddar, Remove from heat and stir until cheese is melted and combined.Serve