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
1116
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
60g
86%
Sugar
17g
19%
Saturated Fat
28g
100%
Cholesterol
106mg
35%
Carbohydrate, by difference
108g
83%
Protein
36g
78%
Vitamin A, RAE
2µg
0%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
380mg
38%
Choline, total
52mg
12%
Fiber, total dietary
5g
20%
Folate, total
93µg
23%
Iron, Fe
5mg
28%
Magnesium, Mg
23mg
7%
Niacin
6mg
43%
Phosphorus, P
249mg
36%
Selenium, Se
10µg
18%
Sodium, Na
2146mg
100%
Water
263g
10%
Zinc, Zn
3mg
38%

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.