Best Cheesy Cheddar Broccoli Soup Recipes

CHEESY CHEDDAR BROCCOLI SOUP

Cheesy Cheddar Broccoli Soup image

Healthy chunks of broccoli are paired with the tangy taste of cheddar cheese in this hearty soup from Jean Komlos, Plymouth, Michigan. A dash of nutmeg and a splash of sherry add pizzazz to a kitchen classic.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 11

Ingredients

1 medium bunch broccoli, coarsely chopped (4 cups)
5 teaspoons cornstarch
1-1/2 cups fat-free milk
1 cup chicken broth
1 tablespoon butter
1 tablespoon sherry, optional
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup shredded reduced-fat cheddar cheese
Dash paprika

Steps:

In a saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in another saucepan, combine the cornstarch, milk and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the butter, sherry if desired, salt, pepper and nutmeg. Reduce heat. Add cheese and broccoli; heat just until cheese is melted. Sprinkle with paprika.

Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

EASY BROCCOLI CHEDDAR SOUP - THICK AND CHEESY! - BUDGET BYTES

Easy Broccoli Cheddar Soup - Thick and Cheesy! - Budget Bytes image

This super easy Broccoli Cheddar Soup is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1 yellow onion ($0.52)
1 lb. broccoli ($1.49)
2 carrots ($0.23)
4 Tbsp butter ($0.52)
4 Tbsp all-purpose flour ($0.04)
2 cups chicken broth ($0.24)
2 cups whole milk ($0.75)
1/2 tsp smoked paprika ($0.05)
1/4 tsp garlic powder ($0.02)
1/4 tsp freshly cracked black pepper ($0.02)
1/8 tsp cayenne pepper ($0.02)
6 oz. sharp cheddar, shredded ($1.27)

Steps:

Dice the onion. Chop the broccoli into very small pieces. Peel and slice the carrots.
Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
Add the chicken broth and whisk to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and, while stirring often, allow the broth to come up to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
Turn the heat back down to medium and whisk in the milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back up to a simmer.
Add the chopped broccoli and carrots, allow the broth to come back up to a simmer, and continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender.
Finally, turn the heat down to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. Taste the soup and add salt if needed (this will depend on the salt content of your broth-I did not add any).

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