Soupy Saturday

As everyone knows, I love soup in this cold, wet weather. I don’t usually make cream based soups (they are not my favorite and they are not as healthy) but I know the BOY loves Broccoli Cheddar soup.  Historically, Broccoli Cheddar is not the healthiest soup option, so I was surprised to find this recipe in my new Points Plus Weight Watchers Recipe Book.  Although the BOY claims to check in on my blog, he actually doesn’t, so I figured I could serve this to him without sharing that it was a healthy recipe.  I used frozen steamed broccoli for ease and the recipe was simple to follow.  Please excuse my pictures…I had trouble with lighting in this gloomy weather.

I started sautéing 1 onion in olive oil for about 5 minutes.  Add garlic and sauté for 30 seconds more.

Add low sodium chicken broth, water, and sliced potato.  Bring to a boil.

During this time, I microwaved 2 bags of broccoli.  Add broccoli and return to a boil.

Using a slotted spoon, remove some broccoli mixture and set aside.  You’re probably not surprised to find that I used my immersion blender to mash-up the rest of my soup.  It turned into a big bowl of green and I was getting worried as to where the Cheddar would fit in and whether the BOY would try a green-colored ‘cheese’ soup.

I returned the broccoli to the bigger mixture and added salt, pepper, and half and half.

I added the ½ cup of 2% sharp Cheddar to the mix.  I like that this soup showcases the broccoli instead of the cheese.  I also like that you can add more cheese to the top as needed which will add more cheesy taste with less cheesy calories.  The BOY walked in just as I was finishing up.  He said that the soup looked and smelled great.  We’ll see what he says when he tastes it!

 

 

Broccoli-Potato Soup with Sharp Cheddar

Serves 4

 

Ingredients

1 tsp olive oil

1 small onion, finely chopped

1 garlic clove, minced

1 small baking potato, peeled and chopped

1 (14.5 oz) can reduced-sodium chicken broth

1 cup water

1 (1 pound) bunch broccoli, cut into 2-inch floret and stems sliced

1/4 cup fat-free half and half

1/4 tsp salt

1/4 tsp black pepper

1/2 cup shredded reduced-fat sharp Cheddar cheese

 

Directions

1. Heat oil in large saucepan over medium heat.  Add onion and cook stirring occasionally, until softened, 5 minutes.  Add garlic and cook, stirring constantly, until fragrant, 30 seconds.  Add potato, broth, and water; bring to boil.  Add broccoli; return to boil.

2. Reduce heat and simmer, partially covered, 5 minutes.  Remove 1/2 cup broccoli florets with slotted spoon; set aside.  Simmer until potato is tender, about 5 minutes longer.

3.  Pour soup, in batches, into blender and puree.  Return soup to saucepan and reserved broccoli florets, half-and-half, salt, and pepper.  Cook over low heat until hot, about 2 minutes.  Remove from heat; add Cheddar, stirring until melted.

 

Nutrition for 1 generous cup (321 g): 3 points plus value

Calories: 129

Fat: 3 g

Sodium: 303 mg

Carbs: 18 g

Fiber: 3 g

Protein: 9 g

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3 thoughts on “Soupy Saturday

    • Definitely try it with the cheese on the top. It was surprisingly good for how green it turned out! Any new tricks to getting him to try different veggies? I am getting tired of just green beans and broccoli!

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