This slimmed-down version of the usually indulgent soup begins by roasting the broccoli for more flavor. It gets nicely browned with frizzled edges, lending more depth to the soup. For the creamiest results, shred your own cheese from a block; pre-shredded cheese is coated with anti-caking agents that could make the soup’s texture gritty.
Active time: 8 minutes Total time: 30 minutes
Roasted Broccoli-Cheese Soup
Ingredients
- 1 pound (454g) fresh broccoli florets
- 2 tablespoons olive oil, divided
- 2/3 cup (88g) onion, finely chopped
- 2 1/2 cups (591ml) low-sodium vegetable broth
- 1/3 cup (44g) all-purpose flour
- 2 cups (473ml) 1% reduced-fat milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 6 ounces (170g) reduced-fat extra-sharp cheddar cheese
Directions
Preheat the oven to 450°F (230ºC). Coat a large sheet pan with cooking spray. Toss together the broccoli and 1 tablespoon oil on the pan. Roast until tender and browned, 18–20 minutes, stirring after 10 minutes.
Meanwhile, heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil to the pan and swirl to coat. Add the onion and saute for 5 minutes.
In a medium bowl, whisk together the broth and flour. Add the broth mixture, milk, salt and cayenne pepper to the pan; bring to a boil, stirring frequently. Remove from heat; gradually add cheese, stirring until the cheese melts.
Coarsely chop the cooked broccoli and stir into the soup.
Serves: 6 | Serving Size: About 1 cup
Nutrition (per serving):Calories: 226; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Cholesterol: 24mg; Sodium: 508mg; Carbohydrate: 19g; Dietary Fiber: 3g; Sugar: 7g; Protein 13g
Nutrition Bonus:Potassium: 416mg; Iron: 3%; Vitamin A: 26%; Vitamin C: 116%; Calcium: 31%
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