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Dine In: Broccoli Cheddar Cheese Soup


Broccoli Cheddar Cheese Soup ‘Twas two days before Christmas and all through the house, not a creature was stirring, except Mom and Dad who were racing around frantically to try to create the perfect Christmas for their family.

Slow down tonight and serve a simple supper that will pave the way for the feasting to come.

This soup is perfect for chillier temperatures. It’s super thick and creamy but without all the added fat (you can save those calories for cookies over the next few days).

Prep this soup for Christmas Eve EVE, and enjoy the evening together by the fireplace. Take a deep breath before the hustle and bustle kicks into high gear.

Broccoli Cheddar Cheese Soup

Ingredients:
5 cups broccoli florets, chopped
1 cup carrots, grated
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 oz reduced fat cream cheese (do not use fat-free)
1 tsp dried oregano
1/4 tsp nutmeg, freshly grated
2 1/2 cups reduced sodium chicken or vegetable stock
1 (12 oz) can 2% evaporated milk
1/2 tsp kosher salt
1/4 tsp black pepper
1 (8 oz) block sharp cheddar cheese, grated

Directions:
Spray the liner of a slow cooker with nonstick cooking spray. Place broccoli, carrots, onions and garlic into the bottom of the liner. Top with cream cheese, oregano, nutmeg and chicken stock. Cover; cook on high for 2 hours or low for 4 to 6 hours.

Stir in evaporated milk.

Using an immersion blender or food processor, puree about 3/4 of the soup until it’s creamy.

Stir together back in the slow cooker, and cook 10 more minutes or until warmed through. Stir in salt, pepper and grated cheese. Cook an additional 10 to 15 minutes or until cheese is melted.

Serves 6

Nutritional Information: Calories Per Serving: 306, Calories from Fat: 176, Fat: 20 g (12 g Saturated Fat), Cholesterol: 64 mg, Sodium: 893 mg, Carbohydrates: 17 g, Fiber: 3 g, Sugar: 10 g, Protein: 17 g.

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Posted in: Cooking, Dine In

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