Creamy Broccoli Cheese Soup

With fall right around the corner, soup season is coming!  And what better way to start soup season than with this creamy broccoli cheese soup?  I don’t know about you but I absolutely love anything that’s creamy, cheesy and delicious.  

I know that fall doesn’t technically start for a few weeks, but I can’t get over the brisk mornings and evenings that aren’t filled with such hot and humid air that you can barely breathe outside.  It’s still got a long way to go to be tolerable, but I can see it coming!  Just knowing that the weather is starting to cool down gets me excited.  Oh, and did I mention that I love fall?  Yea, there’s that too.

I love soups.  Like I really could eat them almost all the time.  Yes, I love all types of foods, but soups are so easy and vary greatly depending on what you put in them.  The variety and different flavors that you can experience in soup make them timeless, in my opinion.  Yes, I also realize that I just talked about soup for too long…but now I’m craving it.  Such is life.

What I really love is a good one-pot meal.  Something I can just combine everything and cook it, letting it simmer and smell up the house.  Those are my favorites.  This soup isn’t quite a one-pot meal, but it’s close.  I chose to steam the broccoli in a smaller pot and use my bigger pot for the soup itself.  This helped make sure that the broccoli was really soft because I let it steam for a long time.  I can’t remember how long, exactly, but I steamed it from when I began cooking the rest of the soup until it was time to add the broccoli into it.  Yep…that long (probably 15 minutes or so).

And you know what?  It was so good because it got cooked to death and wasn’t crunchy, but still had broccoli attributes.  I mention this only because I have cooked asparagus to death and it was terrible.  It lost all it’s goodness and just was bad.  That might have ended up being a Chick Fil A night for us, because of my failure that night.  Meh.

To make this creamy broccoli cheese soup:

Heat a large pot over medium heat and add the olive oil and butter.  Add the onion and garlic and stir.  Cook until the onion is softened and the garlic is fragrant.  Add the flour to thicken the soup.  Cook the flour and onion until it turns golden, 1 to 2 minutes.  Add the veggie stock and half and half and stir constantly until the liquid thickens, about 5 minutes. Reduce the heat to low.

Add the cheese and broccoli to the soup.  Stir constantly until the cheese completely melts.  Cover and cook for 10 minutes.  Add salt and pepper to taste, or as needed.  Serve immediately.

Creamy Broccoli Cheese Soup

Dash of Herbs

This recipe is 6 SmartPoints per serving, 1 cup of soup.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Soup

Cuisine American, Comfort Food

Servings 6 servings

Calories 279 kcal

Ingredients

• 4 cups broccoli steamed
• 1 Tablespoon olive oil
• 1/2 onion chopped
• 3 cloves garlic minced
• 2 Tablespoons light butter
• 2 Tablespoons all-purpose flour
• 3 cups low-sodium vegetable stock
• 2 Tablespoons half and half
• 2 oz Gruyere cheese grated
• 8 oz Cabot Cheese reduced fat
• salt and pepper

Instructions

 

• Heat a large pot over medium heat and add the olive oil and butter. Add the onion and garlic and stir. Cook until the onion is softened and the garlic is fragrant.
• Add the flour to thicken the soup. Cook the flour and onion until it turns golden, 1 to 2 minutes.
• Add the veggie stock and half and half and stir constantly until the liquid thickens, about 5 minutes. Reduce the heat to low.
• Add the cheese and broccoli to the soup. Stir constantly until the cheese completely melts. Cover and cook for 10 minutes. Add salt and pepper to taste, or as needed.  Serve immediately.

Nutrition

Calories: 279kcalCarbohydrates: 8.4gProtein: 14.4gFat: 21.5gCholesterol: 55.7mgSodium: 353.4mgSugar: 1.9gVitamin A: 950IUVitamin C: 76.7mg

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