New Charlottesville address!
688 Berkmar Circle, Charlottesville, VA 22901

Skip to main content

Recipe of the Week 10/3: Lighter Cheddar Broccoli Soup

Yields 6 Servings 

Ingredients: 

1 Tbsp Butter or Ghee 

1 Tbsp Olive Oil 

2 Tbsp Gluten-Free Flour 

2 Cups Chicken or Vegetable Stock 

2 Cups Low-Fat Milk 

1 Medium Sweet Yellow Onion 

1 Clove Garlic diced, minced or pressed 

1 medium Carrot diced 

2 ribs Celery thinly sliced 

8 Cups Broccoli chopped small 

1 tsp Cayenne Pepper 

1 1/2 Cup Low-fat Grated Cheddar Cheese 

Directions: 

In a small bowl, whisk flour and cold stock until well combined. 

Heat olive oil and butter/ghee in a large skillet over medium-high heat. Saute onions until translucent, about 5 minutes. 

Add in carrots, celery, and garlic and cook for an additional 3-4 minutes. Add in broccoli, cayenne pepper, milk stock, and flour mixture, and simmer until veggies are tender and soup is creamy. About 8-10 minutes. Transfer about half of the soup to a blender. Blend until smooth, then stir the mixture back into the pot. Stir in Cheddar cheese and season with sea salt and freshly ground black pepper to your taste. Enjoy! 

Meal Plan Check Boxes: 

2 Proteins 

2 Fats 

1 Vegetable 

1 Dairy 

Nutritional Facts: Per 1 cup: Calories: 200, Carbohydrates: 16g, Protein: 13 g, Fat: 9g, S Cholesterol: 19mg, Fiber: 3g, Sugar: 7g 

Adapted From : https://healthyfitnessmeals.com/healthy-broccoli-cheddar-soup/#recipe 

www.pinterest.com/novaphysicianwellness 

Found by: Brianna Lawless, MS, RDN

You Might Also Enjoy...

Avocado Egg Salad

Recipe Of The Week 4/8: Avocado Egg Salad

Ingredients: 4 large hard-boiled eggs, chopped 4 large hard boiled egg whites 1 medium hass avocado, cut into 1/2-inch pieces 1 tbsp light mayonnaise 1 tbsp fat free plain yogurt 1/2 tablespoon finely chopped chives Read the article to view more!