Broccoli and Cheese Soup

Broccoli and Cheese Soup:
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes
Yield: 8 servings | Serving Size: 1 cup
Ingredients
:
2 Tablespoons butter or olive oil
1 medium onion, diced
2 medium carrots, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups reduced sodium vegetable broth
2 cups low fat milk
1 teaspoon Dijon mustard
2 cups cheddar cheese
4 cups chopped broccoli
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
1. Melt butter in a large stockpot over medium heat. Add
onion, carrots and sauté for 5 minute, until the onion is
translucent. Stir in garlic and cook for 1-2 minutes.Then
add flour and sauté for 1 minute, stirring occasionally.
2. Add broth until it is evenly combined. Stir in the milk,
mustard, salt and pepper until combined. Continue cooking
until the soup, stirring occasionally, until it reaches a
simmer.
3. Reduce heat and add broccoli and cheese. Then stir soup
until combined and broccoli reaches desired tenderness, 4
minutes. Serve immediately.
Nutrition Facts Per Serving: Calories: 191 | Total Fat: 13 g | Saturated Fat: 8 g |
Sodium: 633 mg | Total Carbohydrate: 11g | Dietary Fiber: 2 g | Protein: 10 g
Recipe Notes
: Broccoli is a superfood loaded with Vitamin K, Vitamin C, folate, potassium, antioxidants, and fiber. It is low in
carbohydrate contributes to building strong immunity, plays a role in heart health, and improves digestion.
Omit salt, reduce cheese to 1 cup and use substitute olive oil for butter for a more heart-healthy option.