Broccoli-Cheddar soup is a classic winter warmer; this hearty version may not win prizes for its beauty but will get a blue ribbon for taste every time. The broccoli stems are added before the florets so every bite is tender.
Make Ahead Tip: You can prepare soup ahead and keep refrigerated for up to 2 days or freeze for up to 2 months but add cheddar and sour cream and finish cooking just before serving.
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped (1 1/2 cups)
- 1 large carrot, diced (1/2 cup)
- 2 stalks celery, diced (1/2 cup)
- 1 large potato, peeled and diced (1 1/2 cups)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 3 1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
- 8 ounces broccoli crowns (see Ingredient Note), cut into 1-inch pieces, stems and florets separated (3 cups)
- 1 cup grated reduced-fat Cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/8 teaspoon salt, or to taste
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
Stir in cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Ingredient Note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
180 calories; 8g total fat; 3g total saturated fat; 15mg cholesterol; 354mg sodium; 23g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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