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Broccoli Soup with Cheese

Broccoli Soup with Cheddar Cheese


INGREDIENTS
1 Tablespoon canola oil
3 cloves garlic, peeled and chopped
1 onion, chopped
2 stalks celery, chopped
1 potato, peeled and cubed
8 cups broccoli florets
4 cups chicken stock
Salt and Pepper
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2 cups milk
4 ounces cheddar cheese, grated

DIRECTIONS
- In a large soup pot preheated over medium heat, sauté together the onions, garlic, celery and potato with the olive oil until the veggies develop some color.
- Add the broccoli and cover the broccoli with stock. Allow the soup to simmer for about 20 minutes or until the broccoli and potatoes are really soft.
- Blend the soup using either and emersion blender or a regular blender
- Add the soup back in the pot (if you used a blender to puree it) add the milk and cheddar cheese and heat everything together for just about a minute. Adjust for seasoning and serve! Salt and pepper to taste.

 


Broccoli Soup with Cheese
Nutrition Information
Broccoli Soup
Serving Size:
Amount Per Serving
Calories 1388.57
Calories from Fat 652.93
Total Fat
67.5g
Saturated Fat
34.6g
Trans Fat
0.0g
Cholesterol
178.0mg
Sodium
5273.0mg
Total Carbohydrate
125.8g
Dietary Fiber
39.4g
Sugars
35.0g
Protein
81.5g
Vitamin A 575%
Vitamin C 1473%
Calcium 199%
Iron 64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons


When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon