Recipe Of The Week 1/18: Broccoli Cheddar Soup

Yields 6 Servings

Ingredients:

• 1 small onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 3 tablespoons flour
• 3 cups less sodium chicken broth, or vegetable broth
• 1 cup fat free milk
• 1/4 teaspoon kosher salt
• fresh black pepper, to taste
• 6 cups broccoli florets, chopped into small pieces, about 2 heads
• 1-1/4 cups shredded sharp cheddar
• 2 tablespoons grated Parmesan cheese

Directions:

• Chop onion, carrot, celery, garlic in a chopper or mini food processor.
• In a large pot, melt the butter. Add the chopped vegetables, salt and pepper and sauté on low heat until soft, about 5
  minutes.
• Stir in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste.
• Gradually whisk in the chicken broth, ensuring there are no lumps.
• Add the milk and increase heat to high until it comes to a boil, then add broccoli florets, Parmesan cheese, and stir well.
• Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is cooked, about 10 minutes.
• Using an immersion blender quickly blend part of the soup for a quick second or two. If you don’t have an immersion
  blender, remove about 1-2 cups of soup and blend, then add it back to the soup. This helps thicken it a bit.
• Gently stir in the shredded cheddar cheese, allowing it to melt smoothly.
• Serve the soup hot

Meal Plan Check Boxes:

2 Proteins
1 Dairy
2 Vegetables

Nutritional Facts: 1 cup, Calories: 240 cal, Carbohydrates: 24 g, Protein: 13 g, Fat: 12.5g

Adapted From: https://www.skinnytaste.com/broccoli-cheddar-soup/#recipe