Broccoli Cheese Soup
You can never have too many soup recipes, so give Broccoli Cheese Soup a try. One serving contains 369 calories, 21g of protein, and 27g of fat. This gluten free, lacto ovo vegetarian, and primal recipe serves 6 and costs $1.54 per serving. 50 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of shredded cheddar cheese, plain greek yogurt, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe. It is brought to you by Cooking Ala Mel. With a spoonacular score of 70%, this dish is solid. Similar recipes include Broccoli Cheese Soup, Broccoli Cheese Soup, and Broccoli Cheese Soup.
Servings: 6
Ingredients:
2-12 oz. packages of frozen broccoli, thawed (or about 4 cups fresh broccoli, steamed)
1 cup carrots, sliced
3 cups chicken (or vegetable) broth
3 cloves garlic, minced
2 Tbsp olive oil (or butter)
1 cup onion, chopped (about 1 medium onion)
1 cup plain greek yogurt (I love Chobani)
salt and pepper, to taste
12 oz. cheddar cheese, shredded (3 cups)
2 cups milk (I used whole)
Equipment:
pot
Cooking instruction summary:
In a large pot over medium heat, heat the oil. Add the onion, carrots, and garlic, and cook until onions are translucent and the carrots are slightly soft. Add the broth and broccoli, and cook over medium low heat for about 15 minutes, covered, until carrots and broccoli are cooked through.Stir in the cheese and milk until the cheese is melted and the soup is smooth. Remove from the heat, and stir in the greek yogurt, until smooth. Season with salt and pepper.
Step by step:
1. In a large pot over medium heat, heat the oil.
2. Add the onion, carrots, and garlic, and cook until onions are translucent and the carrots are slightly soft.
3. Add the broth and broccoli, and cook over medium low heat for about 15 minutes, covered, until carrots and broccoli are cooked through.Stir in the cheese and milk until the cheese is melted and the soup is smooth.
4. Remove from the heat, and stir in the greek yogurt, until smooth. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
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