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Broccoli Cheddar Soup

Total Time30 minutes
Servings: 4
Calories: 234kcal

Ingredients

  • 2 carrots (diced)
  • 2 celery sticks (diced)
  • 2 green onions (chopped)
  • 1 broccoli crown (cut into small florets)
  • 1½ teaspoon olive oil
  • ¼ cup all-purpose flour
  • 3 cups low sodium chicken broth
  • 1½ cups fat-free half and half
  • 4 ounces reduced-fat cheddar cheese (shredded)
  • ⅛ teaspoon black pepper

Instructions

  • Whisk the flour and chicken stock together; set aside
  • Chop up the carrots, celery and green onions.
  • Heat the olive oil in a large stockpot over medium heat. Cook the carrots, celery and green onions for about 6 minutes, until the vegetables are tender-crisp.
  • Add the flour/chicken stock mixture and the broccoli to the pot.
  • Turn the heat up to medium-high, the mixture to a boil. Then, turn the heat down low and simmer for about 10 minutes until the broccoli is soft.
  • Stir in the half-and-half
  • Use an immersion blender to blend the soup until it is smooth.
  • Stir in the shredded cheddar cheese and black pepper