Description
I've been in love with soup lately, and this broccoli cheddar soup is hitting the spot in these cold winter months. I've removed the flour roux to keep it gluten free, as well as removed the cream to keep the calories in check. Instead, I'm making this soup creamy with plain nonfat Greek yogurt, which is high in protein, creamy, and tangy, just what a soup needs. That in combination with the broccoli and cheddar cheese makes this a good vegetarian soup with minimal prep
Time
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Cost
Total Cost:
Cost per Serving:
$2.68
Ingredients
Serving(s)
Step 1
- 1 tbsp Extra virgin olive oil
- 1 large Onion
- 3 medium Carrots
Step 2
- 2 tbsp Minced garlic
Step 3
- 4 cup Vegetable broth
- 1 tbsp Dijon mustard
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 1 tbsp Black pepper, ground
- 1/2 tsp Turmeric, ground
- 1/2 tsp Nutmeg, ground
- 1/2 tsp Red pepper flakes
- 2 lb Frozen broccoli, thawed
Step 4
- 1 cup Plain nonfat greek yogurt
- 2 cup Shredded cheddar cheese
Instructions
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- Preheat a large pot over medium heat with olive oil. Cut your onions and carrots into a small dice, and add to the pot. Cover, and cook until the carrots are just fork tender and the onions are translucent, about 15 minutes
- Add garlic to the pan, and cook until fragrant, about 30 seconds
- Add in the broth, mustard, spices, and (defrosted) broccoli. Cover and bring to a boil over high heat. Reduce heat to medium, and let simmer (covered) for 10 minutes
- Remove from the heat, and stir in the yogurt and cheese. Optionally puree with an immersion blender to desired consistency. You can leave it fully chunky, blend some of the vegetables, or puree it totally smooth. Season with salt to taste, and serve
Notes
- Instead of using preshredded cheese, I would recommend finding the sharpest block of cheddar cheese and shredding it yourself. Not only does fresh shredded cheese taste way better, but extra sharp means a stronger flavor cheese, meaning you can get away with using less
- Note that my broth is the full sodium variety. If yours is low sodium, you will need to add some salt, probably around 1/2 tbsp (9 g)
- Optionally mix in a few tablespoons of miso paste for some extra flavor
- Nonfat cottage cheese will work in place of plain nonfat greek yogurt
Nutrition Facts
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Total Fat: 24.2g (31 %)
Saturated Fat: 11.6g (58 %)
Polyunsaturated Fat: 1.4g
Monounsaturated Fat: 8.3g
Cholesterol: 59mg (20 %)
Sodium: 1274mg (55 %)
Total Carbohydrate: 39.1g (14 %)
Fiber: 11.6g (42 %)
Net Carbs: 27.5g
Total Sugar: 12.3g
Protein: 28.9g (58 %)
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Vitamin B12: 1.04mcg (43 %)
Vitamin D: 0.34mcg (2 %)
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Calcium: 675mg (52 %)
Iron: 3.47mg (19 %)
Magnesium: 95mg (23 %)
Potassium: 1116mg (24 %)
Sources of Inspiration
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