Broccoli and Cheese Soup

Broccoli and Cheese Soup
Staff Writer
Broccoli and Cheese Soup

Snapware

Broccoli and Cheese Soup

Broccoli and cheese make a classic soup that will bring you back to your childhood. Recipe courtesy of Emeril Lagasse, Emeril 20-4-60 Fresh Food Fast, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc. Click here for more of Snapware’s Winter Warmup.

4
Servings
1056
Calories Per Serving
Deliver Ingredients

Notes

Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

Ingredients

  • 2  Tablespoons  olive oil
  • 1½  Cup  thinly sliced yellow onions
  • 1  Tablespoon  sliced garlic
  • 1  Teaspoon  salt
  • ¼  Teaspoon  cayenne pepper
  • 5  Cups  chicken stock or canned, low-sodium chicken broth
  • 4  Cups  broccoli florets
  • 1½  Cup  (6 ounces) shredded medium sharp Cheddar cheese
  • Croutons, for garnish (optional)

Directions

Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Sauté until the onions are soft and translucent, 4 to 5 minutes.

Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.

Remove the soup from the heat and let it cool slightly. Then purée the soup, in batches, in a blender, adding the cheese in three additions while blending.

Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.

Nutritional Facts

Total Fat
57g
81%
Sugar
22g
24%
Saturated Fat
14g
58%
Cholesterol
44mg
15%
Carbohydrate, by difference
110g
85%
Protein
24g
52%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
167mg
17%
Choline, total
5mg
1%
Fiber, total dietary
9g
36%
Folate, total
86µg
22%
Iron, Fe
3mg
17%
Magnesium, Mg
15mg
5%
Niacin
3mg
21%
Phosphorus, P
156mg
22%
Sodium, Na
3108mg
100%
Water
610g
23%

Broccoli Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.