Broccoli & Cheese Soup

Broccoli & Cheese Soup


Broccoli Cheese Soup (recipe from PB Fingers)


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 large carrot, finely diced
  • 2 celery stalks, finely diced
  • 2 tbsp minced garlic
  • 2 tablespoons whole wheat flour
  • 1/4 tsp nutmeg
  • 1/4 tsp ground pepper
  • 2 1/4 cups reduced sodium chicken broth
  • 3/4 cup fat-free milk
  • 2 cups frozen chopped broccoli florets, defrosted
  • 2 1/2 tbsp grated parmesan or Romano cheese
  • 1 1/2 cups reduced fat sharp cheddar cheese


  • Heat olive oil in a large pot on medium heat. Add onion, carrot, celery and garlic. Sauté until onion is translucent and slightly soft.
  • Add whole wheat flour to vegetables and stir until vegetables are coated in flour.
  • Add nutmeg, pepper, broth and milk. Stir and bring to a boil. Reduce head and allow soup to simmer for about 5 minutes. Add broccoli and allow to simmer for an additional 5 minutes, or until broccoli is slightly soft.
  • Stir in parmesan cheese. Stir in shredded cheese. Stir cheeses into soup until melted.
  • Using an immersion blender (or a regular blender), blend the soup until vegetables are no longer chunky and soup is smooth…. Enjoy!

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