Broccoli-Cheese Soup

Spinach Salad with Dijon Vinaigrette
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Ingredients

  • 1 (32-oz) carton less sodium chicken broth
  • 1 (12-oz) pkg broccoli florets
  • 1½ cups half and half
  • ¼ cup all purpose flour
  • 3 cups shredded sharp Cheddar cheese
  • ½ (5-oz) pkg garlic croutons

Instructions

  1. Combine broth and broccoli in a Dutch oven; bring to a boil over medium-high heat, reduce heat, and simmer 5 minutes.
  2. Meanwhile, whisk together half-and-half and flour in a bowl; add to broccoli mixture, and simmer until thickened. Gradually stir in cheese until melted. Season with salt and pepper, if desired.
  3. Sprinkle each serving with croutons. Top with additional shredded cheese, if desired.

Side Dish Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • ¼ tsp kosher salt
  • ¼ tsp pepper
  • 2 (6-oz) pkg baby spinach

Side Dish Instructions

  1. Whisk together oil, lemon juice, mustard, salt, and pepper in a large bowl. Add spinach; toss.

Nutritional Information

Main Side Total
Servings 6 6
Calories
398
55
453
Fat (g) 27 5 32
Sat. Fat (g) 16 1 17
Protein (g) 21 1 22
Carb (g) 19 2 21
Fiber (g) 1 1 2
Sodium (mg) 551 143 694
T. Sugs (g) 3 0 3
A. Sugs (g) 0 0 0

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