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Broccoli Cheddar Soup

 
One serving costs about $1.39

$1.39 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup
spoonacular Score:53%

Spoonacular Score: 53%

 

Broccoli Cheddar Soup might be just the main course you are searching for. This gluten free and vegetarian recipe serves 8 and costs $1.44 per serving. One serving contains 322 calories, 18g of protein, and 19g of fat. This recipe from Foodista has 1 fans. It can be enjoyed any time, but it is especially good for Autumn. If you have thyme, yukon gold potatoes, milk, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is pretty good. Try Broccoli Cheddar Soup, Broccoli-Cheddar Soup, and Cheddar Broccoli Soup for similar recipes.

Ingredients

Servings:
1 cup
1 cup baby spinach
baby spinach
some
some frozen broccoli
frozen broccoli
3
3  celery stalks
celery stalks
6 cups
6 cups chicken stock
chicken stock
1 tsp
1 tsp dried thyme
dried thyme
2
2  garlic cloves
garlic cloves
1 tsp
1 tsp ground mustard
ground mustard
some
some salt and pepper
salt and pepper
2 Tbsps
2 Tbsps salted butter
salted butter
1
1  shallot
shallot
10 oz
10 oz shredded sharp cheddar cheese
shredded sharp cheddar cheese
2 cups
2 cups whole milk
whole milk
1
1  yellow onion
yellow onion
2
2  diced yukon gold potatoes
diced yukon gold potatoes
1 cup baby spinach
1 cup
baby spinach
some frozen broccoli
some
frozen broccoli
3  celery stalks
3
celery stalks
6 cups chicken stock
6 cups
chicken stock
1 tsp dried thyme
1 tsp
dried thyme
2  garlic cloves
2
garlic cloves
1 tsp ground mustard
1 tsp
ground mustard
some salt and pepper
some
salt and pepper
2 Tbsps salted butter
2 Tbsps
salted butter
1  shallot
1
shallot
10 oz shredded sharp cheddar cheese
10 oz
shredded sharp cheddar cheese
2 cups whole milk
2 cups
whole milk
1  yellow onion
1
yellow onion
2  diced yukon gold potatoes
2
diced yukon gold potatoes

Equipment

blender
blender
whisk
whisk
pot
pot
blender
blender
whisk
whisk
pot
pot


Instructions

  1. In a large pot heat olive oil over medium heat. Saut shallots and onions until translucent. Add garlic and cook for one minute.
  2. Add broccoli, celery, spinach and potatoes. Sprinkle with mustard and thyme. Continue to saut for about 5 minutes.
  3. Pour chicken stock over vegetables and bring to a boil. Reduce heat, cover and let simmer for 40-60 minutes.
  4. In batches puree the soup in a blender. Return soup to pot and stir in shredded cheese.
  5. Slowly whisk in milk and return to a simmer for 5 minutes. Salt and pepper to taste.
  6. This makes about 8 servings, but it also freezes really well!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.39
Ingredient
1 cup baby spinach
some frozen broccoli
3 celery stalks
6 cups chicken stock
1 Tsp dried thyme
2 garlic cloves
1 Tsp ground mustard
2 Tbsps salted butter
1 shallot
10 ounces shredded sharp cheddar cheese
2 cups whole milk
1 yellow onion
2 diced yukon gold potatoes
Price
$0.35
$0.77
$0.05
$4.63
$0.16
$0.13
$0.11
$0.24
$0.14
$3.04
$0.66
$0.24
$0.60
$11.13

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Choose broccoli that is firm and does not have any yellow spots. Store your broccoli in your refrigerator's crisper and use within 3-5 days. The broccoli lesson in the academy has more information about selecting and storing broccoli.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
321 Calories
18g Protein
19g Total Fat
20g Carbs
14% Health Score
Limit These
Calories
321
16%

Fat
19g
29%

  Saturated Fat
11g
69%

Carbohydrates
20g
7%

  Sugar
7g
9%

Cholesterol
56mg
19%

Sodium
746mg
32%

Get Enough Of These
Protein
18g
36%

Vitamin K
67µg
64%

Vitamin C
47mg
57%

Calcium
377mg
38%

Phosphorus
338mg
34%

Vitamin B2
0.47mg
28%

Vitamin A
1185IU
24%

Manganese
0.45mg
22%

Potassium
680mg
19%

Vitamin B6
0.38mg
19%

Selenium
13µg
19%

Vitamin B3
3mg
19%

Copper
0.34mg
17%

Folate
65µg
16%

Iron
2mg
15%

Zinc
2mg
13%

Magnesium
48mg
12%

Fiber
2g
11%

Vitamin B1
0.16mg
10%

Vitamin B12
0.57µg
10%

Vitamin B5
0.8mg
8%

Vitamin D
1µg
7%

Vitamin E
0.73mg
5%

covered percent of daily need

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