Broccoli-Cheddar Soup
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Ingredients
- 3 Tbsp butter
- 1 cup chopped onion
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 (32-oz) carton low-sodium chicken broth
- 1 (12-oz) pkg broccoli florets, chopped
- 2 cups 2% reduced-fat milk
- ½ tsp dried thyme
- 1¼ cups shredded reduced-fat Cheddar cheese
- 1¼ cups shredded reduced-fat white Cheddar cheese
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, 6 minutes. Add flour; cook stirring constantly, 2 minutes.
- Gradually stir in broth; bring to a boil, reduce heat, and simmer 10 minutes or until soup is slightly thickened. Stir in broccoli, milk, and thyme; cook until thoroughly heated. Gradually stir in cheeses until melted.
Side Dish Ingredients
- 1 (10-oz) pkg spinach
- 1 (16-oz) pkg strawberries, sliced
- ½ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
293
|
82
|
375
|
| Fat (g) | 18 | 3 | 21 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 19 | 2 | 21 |
| Carb (g) | 15 | 12 | 27 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 515 | 270 | 785 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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