Broccoli cheese soup

[Amylita]

Does anyone have an at least semi-healthy recipe? I tried the Panera Bread recipe last week, tweeking it to make it less full of fat, and it was not good :gross:

Thanks!

[Jill]

it's not the healthiest but then again I am not sure there's a healthy way to do a creamy cheese soup yk?
It does call for a lowfat processed cheese because it melts better and the consistency is excellent but feel free to use whatever lowfat cheese you'd like, I've done it both ways and it's pretty good.

Cooking spray
1c chopped onion
2 cloves garlic, minced
3 c fat free, low sodium chicken broth
16 oz broccoli florets
2 1/2c 2% milk
1/3c all purpose flour
1/4t black pepper
8oz lowfat cheese

Heat a large nonstick saucepan coated with cooking spray over medium heat. Add onion and garlic, saute until tender and fragrant. Add broth and broccoli. Bring to a boil over medium high heat. Reduce to medium, cook 10 minutes.

In a seperate bowl, mix the milk and flour, stirring with a whisk until well blended. Add to the broccoli mixture, cook five minutes or until slightly thick, stirring constantly. Stir in pepper, removed from heat and add cheese, stirring till it melts.

Place one third of the soup in a blender and process till smooth, and return puree to the soup pan.

Makes 6 servings.

[renee]

It's from Eating Well magazine and it is delicious. J. loves Panera's broccoli cheese soup, and he loves this one too. I do pulse it in the food processor when it's done, because I like the smooth texture.

Broccoli Chowder

Broccoli-Cheddar soup is a classic winter warmer; this hearty version may not win prizes for its beauty but will get a blue ribbon for taste every time. The broccoli stems are added before the florets so every bite is tender.

Makes 6 servings, 1 cup each

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 hour 5 minutes

EASE OF PREPARATION: Moderate

1 tablespoon extra-virgin olive oil
1 large onion, chopped (1 1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1 1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
8 ounces broccoli crowns (see Ingredient note), cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

NUTRITION INFORMATION: Per serving: 180 calories; 8 g fat (3 g sat, 3 g mono); 15 mg cholesterol; 23 g carbohydrate; 6 g protein; 4 g fiber; 354 mg sodium.

Nutrition bonus: Vitamin C (60% daily value), Vitamin A (50% dv), Calcium (15% dv).

1 1/2 Carbohydrate Servings

Exchanges:
1 starch
1 vegetable
1 high-fat meat

TIP: Ingredient Note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

MAKE AHEAD TIP: To make ahead: Prepare through Step 1. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

[Ali]

Ohhhh, thanks for these! Sounds like a great Friday/Lent meal.

[Amylita]

nft