Broccoli-Cheddar Soup

Broccoli-Cheddar Soup

from Recipe Magic | 2019-02-12
by Foodista.com – The Cooking Encyclopedia Everyone Can Edit

This recipe for broccoli-cheddar soup was provided by Foodista.com – The Cooking Encyclopedia Everyone Can Edit and it takes 45 minutes to complete. It is great for fall, and winter Unfortunately, it isn't a very popular recipe right now, but hopefully that will change soon!

Don't worry all you seliacs because this one is gluten free! This recipe fits perfectly with the gluten free diet. This one is not a sustainable recipe, so if you are concerned about the environment then maybe this one isn't for you. It has 1 likes across various platforms. This recipe isn't dairy free, so if you are lactose intolerant maybe this one isn't for you.

Ingredients:

  • 6 cups Sml Fresh Broccoli Flowerets
  • 1/2 cup diced cheddar cheese
  • 2 cans Low-Sodium Chicken Broth *
  • Garlic Clove, minced
  • teaspoon Ground Red Pepper
  • 1 cup Plain Low-Fat Yogurt
  • 1 teaspoon Margarine
  • 1 cup Chopped Onion
  • teaspoon Dried Whole Oregano
  • teaspoon Black Pepper
  • teaspoon salt
  • teaspoon Dried Whole Thyme
  • cup water
  • 3 quarts Water

Instructions:

  • * 10-1/2 Oz each** Reduced-Fat, shredded and divided Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 mins or until tender .
  • Drain; set aside . Coat a large saucepan with cooking spray .
  • Add margarine and place over medium heat until melted .
  • Add onion and garlic; saute 5 mins or until tender . Position knife blade in food processor bowl; add broccoli and onion mixture . Process until smooth, scraping sides of processor bowl occasionally; set aside .
  • Combine yogurt and flour in a large saucepan, stirring with a wire whisk .
  • Add broth and next 6 ingredients; stir well . Cook over medium heat for 20 mins or until thickened and bubbly, stirring constantly .
  • Add broccoli mixture; stir well .
  • Add 3/4 cup cheese, stirring until melted . Ladle soup into bowls; top with remaining cheese . Yields 6cups .

Nutrients Per Serving:

  • Calories
       179.87 cal   /   8.99% daily need*
  • Fat
       7.56 g   /   11.64% daily need*
  • Saturated Fat
       3.94 g   /   24.62% daily need*
  • Carbohydrates
       19.3 g   /   6.43% daily need*
  • Sugar
       8.44 g   /   9.37% daily need*
  • Cholesterol
       18.51 mg   /   6.17% daily need*
  • Sodium
       1358.5 mg   /   59.07% daily need*
  • Protein
       11.9 g   /   23.81% daily need*
  • Vitamin C
       136.76 mg   /   165.77% daily need*
  • Vitamin K
       144.12 µg   /   137.26% daily need*
  • Calcium
       335.98 mg   /   33.6% daily need*
  • Manganese
       0.59 mg   /   29.31% daily need*
  • Phosphorus
       286.0 mg   /   28.6% daily need*
  • Folate
       104.49 µg   /   26.12% daily need*
  • Potassium
       793.2 mg   /   22.66% daily need*
  • Vitamin B2
       0.38 mg   /   22.21% daily need*
  • Vitamin A
       1109.47 IU   /   22.19% daily need*
  • Fiber
       4.78 g   /   19.12% daily need*
  • Vitamin B6
       0.35 mg   /   17.7% daily need*
  • Magnesium
       60.36 mg   /   15.09% daily need*
  • Copper
       0.28 mg   /   14.04% daily need*
  • Vitamin B5
       1.29 mg   /   12.91% daily need*
  • Zinc
       1.84 mg   /   12.26% daily need*
  • Selenium
       7.78 µg   /   11.11% daily need*
  • Iron
       1.91 mg   /   10.62% daily need*
  • Vitamin B1
       0.15 mg   /   10.09% daily need*
  • Vitamin B3
       1.81 mg   /   9.03% daily need*
  • Vitamin B12
       0.52 µg   /   8.69% daily need*
  • Vitamin E
       1.27 mg   /   8.49% daily need*
*Based on 2,000 calorie diet.
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