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Broccoli-Cheddar Cheese Soup
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- #53415
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons butter
3 tablespoons whole wheat flour, or omit for lower carbs
1 1/2 cup heavy cream
2 1/2 cups water
4 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
10 ounces frozen chopped broccoli, thawed and drained
1/2 cup red bell pepper, chopped, finely chopped
6 ounces shredded cheddar cheese, sharp or extra sharp
2 tablespoons chopped chives or green onion tops
directions
Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add cream, water, broth, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently.
Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts (do not boil).
Top with chives if desired. For a thicker soup, use less broth.
added by
twbart72
nutrition data
408 calories, 36 grams fat, 9 grams carbohydrates, 14 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
May 15, 2011
The texture was good but it lacked a little flavor. I think I'll try using fresh broccoli and maybe fresh garlic cloves instead of the garlic powder.