Making your own soup is a great way to blend lots of healthy vegetables into your meal—and when you add cheese, well, make way for the kids. In this recipe, which uses broccoli, you can feel good about using frozen: It’s picked and frozen at its peak of freshness and is every bit as healthy as fresh. Serve this soup with some whole grain bread, or ladle it over a baked potato.
Active time: 25 minutes
- 1 cup grated sharp reduced-fat Cheddar cheese (or more to taste)
- 2 tablespoons butter
- 1 small yellow onion
- 2 gloves garlic
- 32 ounces reduced-sodium chick or vegetable broth
- 16 ounces frozen broccoli florets
- 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
- Grate the cheese.
- Cut 2 tablespoons butter off a stick of butter. Unwrap the butter and put it in a large stockpot.
- Melt the butter over medium heat.
- Peel the onion and garlic. Chop the onion and press the garlic through a garlic press. Add both to the pot.
- Sauté the onions and garlic until the onions are translucent and soft, about 5 minutes.
- Pour the broth, then the broccoli, into the pot. Add the thyme.
- Bring the soup to a boil. Simmer it for about 5 minutes until the broccoli is very tender, stirring occasionally.
- Using a handheld immersion blender or standing blender, puree the soup. Return it to the pot (if using a standing blender).
- Stir in the cheese until it is fully melted, about one minute.
- Remove soup from heat and serve immediately.
Per serving: calories 123, fat 6 g, protein 10 g, carbohydrates 10 g, dietary fiber 5 g