I have not posted any Meatless Monday recipes since before the holidays. This Broccoli Cheese Soup does contain dairy, so is not vegan. This soup is a lower fat version, full of calcium, vitamin C, vitamin K, folate, and vitamin A.
The original recipe of course calls for whole milk and full fat cheese. I substitute in skim milk and lower fat cheddar cheese to reduce the fat and calorie content. I love to make this soup on a cold winter day. Enjoy!
Broccoli Cheese Soup
Author: Jennifer Lynn-Pullman
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 2 cups vegetable broth
- ½ cup yellow onion
- ¼ cup margarine
- ¼ cup flour
- 2 cups skim milk
- ½ cup low fat cheddar cheese, shredded
- 10 oz Broccoli Chopped
- Salt and pepper to taste
Instructions
- Combine vegetable broth and broccoli, heating until broccoli is soft. In a separate pot heat milk and cream until scalded. In a larger soup pot, add margarine and onions. Cook onions until they soften. Add flour slowly to margarine stirring to make a roux. Slowly add stock to the roux with a whisk. Make sure to keep the soup thick. Next add milk slowly and continue to stir with a whisk. Add cheddar cheese and season. Heat soup until the cheese is melted and the soup has thickened. Serve with 1 TB cheddar cheese on top.
Nutrition Information
Serving size: 1 cup Calories: 124 calorie Fat: 7.7 gm Saturated fat: 2.1 gm Carbohydrates: 9 gm Sugar: 3.9 gm Sodium: 376.6 mg Fiber: 0.1 gm Protein: 5.7 gm Cholesterol: 7.5 mg
