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Broccoli-Cheddar Soup

 
One serving costs about $1.4

$1.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,gluten free soup
spoonacular Score:78%

Spoonacular Score: 78%

 

Broccoli-Cheddar Soup might be just the soup you are searching for. This gluten free recipe serves 4 and costs $1.4 per serving. One serving contains 180 calories, 12g of protein, and 8g of fat. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of margarine, cup water, teaspoon salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is solid. Try Broccoli Cheddar Soup, Broccoli-Cheddar Soup, and Cheddar Broccoli Soup for similar recipes.

Ingredients

Servings:
6 cups
6 cups fresh broccoli
fresh broccoli
0.5 cups
0.5 cups diced cheddar cheese
diced cheddar cheese
2 cans
2 cans canned chicken broth
canned chicken broth
1 Clove
1 Clove garlic clove
garlic clove
1 tsp
1 tsp red ground pepper
red ground pepper
1 cup
1 cup low fat plain yogurt
low fat plain yogurt
1 tsp
1 tsp margarine
margarine
1 cup
1 cup onion
onion
1 tsp
1 tsp whole dried oregano
whole dried oregano
1 tsp
1 tsp black pepper
black pepper
1 tsp
1 tsp salt
salt
1 tsp
1 tsp whole dried thyme
whole dried thyme
1 cup
1 cup water
water
3 qts
3 qts water
water
6 cups fresh broccoli
6 cups
fresh broccoli
0.5 cups diced cheddar cheese
0.5 cups
diced cheddar cheese
2 cans canned chicken broth
2 cans
canned chicken broth
1 Clove garlic clove
1 Clove
garlic clove
1 tsp red ground pepper
1 tsp
red ground pepper
1 cup low fat plain yogurt
1 cup
low fat plain yogurt
1 tsp margarine
1 tsp
margarine
1 cup onion
1 cup
onion
1 tsp whole dried oregano
1 tsp
whole dried oregano
1 tsp black pepper
1 tsp
black pepper
1 tsp salt
1 tsp
salt
1 tsp whole dried thyme
1 tsp
whole dried thyme
1 cup water
1 cup
water
3 qts water
3 qts
water

Equipment

food processor
food processor
dutch oven
dutch oven
sauce pan
sauce pan
bowl
bowl
knife
knife
ladle
ladle
whisk
whisk
food processor
food processor
dutch oven
dutch oven
sauce pan
sauce pan
bowl
bowl
knife
knife
ladle
ladle
whisk
whisk


Instructions

  1. * 10-1/2 Oz each** Reduced-Fat, shredded and divided Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 mins or until tender.
  2. Drain; set aside. Coat a large saucepan with cooking spray. Add margarine and place over medium heat until melted. Add onion and garlic; saute 5 mins or until tender. Position knife blade in food processor bowl; add broccoli and onion mixture. Process until smooth, scraping sides of processor bowl occasionally; set aside. Combine yogurt and flour in a large saucepan, stirring with a wire whisk. Add broth and next 6 ingredients; stir well.
  3. Cook over medium heat for 20 mins or until thickened and bubbly, stirring constantly. Add broccoli mixture; stir well. Add 3/4 cup cheese, stirring until melted. Ladle soup into bowls; top with remaining cheese.
  4. Yields 6cups.

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

Price Breakdown

Cost per Serving: $1.40
Ingredient
6 cups fresh broccoli
½ cups diced cheddar cheese
2 cans canned chicken broth
1 Clove garlic clove
1 teaspoon red ground pepper
1 cup low fat plain yogurt
1 teaspoon margarine
1 cup onion
1 teaspoon whole dried oregano
1 teaspoon black pepper
1 teaspoon whole dried thyme
Price
$1.20
$0.61
$1.93
$0.07
$0.06
$1.08
$0.03
$0.35
$0.10
$0.06
$0.11
$5.59

Tips

Health Tips

  • Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • 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).

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

  • get more health tips

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).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • 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.

  • 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.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
179 Calories
11g Protein
7g Total Fat
19g Carbs
38% Health Score
Limit These
Calories
179
9%

Fat
7g
12%

  Saturated Fat
3g
25%

Carbohydrates
19g
6%

  Sugar
8g
9%

Cholesterol
18mg
6%

Sodium
1358mg
59%

Get Enough Of These
Protein
11g
24%

Vitamin C
136mg
166%

Vitamin K
144µg
137%

Calcium
335mg
34%

Manganese
0.59mg
29%

Phosphorus
286mg
29%

Folate
104µg
26%

Potassium
793mg
23%

Vitamin B2
0.38mg
22%

Vitamin A
1109IU
22%

Fiber
4g
19%

Vitamin B6
0.35mg
18%

Magnesium
60mg
15%

Copper
0.28mg
14%

Vitamin B5
1mg
13%

Zinc
1mg
12%

Selenium
7µg
11%

Iron
1mg
11%

Vitamin B1
0.15mg
10%

Vitamin B3
1mg
9%

Vitamin B12
0.52µg
9%

Vitamin E
1mg
8%

covered percent of daily need

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