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Homemade Broccoli Cheddar Soup

 
One serving costs about $3.16 One serving costs about $3.16

$3.16 per serving

17 people like this recipe

17 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,gluten free lunch,soup,main course,main dish,dinner
spoonacular Score:91%

Spoonacular Score: 91%

 

Need a gluten free main course? Homemade Broccoli Cheddar Soup could be an amazing recipe to try. This recipe makes 4 servings with 624 calories, 22g of protein, and 45g of fat each. For $3.16 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 17 people found this recipe to be yummy and satisfying. It is brought to you by Foodista. Head to the store and pick up salt, cheddar cheese, yogurt, and a few other things to make it today. From preparation to the plate, this recipe takes around around 45 minutes. Overall, this recipe earns an awesome spoonacular score of 90%. Try Cheddar Broccoli Potato Soup with Homemade Herb Croutons, Broccoli & Cheddar Soup, and Broccoli Cheddar Soup for similar recipes.

Ingredients

Servings:
8 cups
8 cups raw broccoli
raw broccoli
1
1  shallot
shallot
1
1  lemon (juice)
lemon (juice)
3 cups
3 cups vegetable broth
vegetable broth
1 tsp
1 tsp pepper
pepper
1 tsp
1 tsp salt
salt
1 small
1 small red onion
red onion
1 cup
1 cup plain yogurt
plain yogurt
3 cups
3 cups yukon gold potatoes
yukon gold potatoes
1 cup
1 cup parsley
parsley
1
1  bay leaf
bay leaf
0.5 cups
0.5 cups olive oil
olive oil
1 cup
1 cup plain almond milk
plain almond milk
1.5 cups
1.5 cups shredded cheddar cheese
shredded cheddar cheese
8 cups raw broccoli
8 cups
raw broccoli
1  shallot
1
shallot
1  lemon (juice)
1
lemon (juice)
3 cups vegetable broth
3 cups
vegetable broth
1 tsp pepper
1 tsp
pepper
1 tsp salt
1 tsp
salt
1 small red onion
1 small
red onion
1 cup plain yogurt
1 cup
plain yogurt
3 cups yukon gold potatoes
3 cups
yukon gold potatoes
1 cup parsley
1 cup
parsley
1  bay leaf
1
bay leaf
0.5 cups olive oil
0.5 cups
olive oil
1 cup plain almond milk
1 cup
plain almond milk
1.5 cups shredded cheddar cheese
1.5 cups
shredded cheddar cheese

Equipment

mixing bowl
mixing bowl
blender
blender
pot
pot
mixing bowl
mixing bowl
blender
blender
pot
pot


Instructions

In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, salt and pepper. Reduce heat to medium. Add Potatoes and bring broth to a boil. Cook until potatoes are tender. Add chopped Broccoli (florets and steams). Remember to leave out a few florets for later use though.Cover with lid, when broccoli is tender, turn heat off. Transfer contents of pot into a large mixing bowl. Allow to cool slightly. Add to the bowl the fresh parsley, Chobani and almond milk. Fold new ingredients into the hot soup mixture. In batches, puree the soup in a food-processor (maybe someday soon, a Vitamix!) style blender. Soup should be smooth-no lumps or chunks. In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender. Add the pureed soup back into the soup pot. Add a bay leaf and a few pinches of chopped basil (optional). Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes. Remove the bay leaf before serving or storing.

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

Price Breakdown

Cost per Serving: $3.16
Ingredient
8 cups raw broccoli
1 shallot
1 lemon (juice)
3 cups vegetable broth
1 teaspoon pepper
1 small red onion
1 cup plain yogurt
3 cups yukon gold potatoes
1 cup parsley
1 bay leaf
½ cups olive oil
1 cup plain almond milk
1.5 cups shredded cheddar cheese
Price
$1.60
$0.14
$0.20
$2.27
$0.06
$0.37
$1.08
$0.91
$2.38
$0.02
$1.29
$0.51
$1.82
$12.63

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.

  • 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.

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

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • 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.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • 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.

  • get more cooking tips

Green Tips

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

Disclaimer

Nutritional Information

Quickview
624 Calories
22g Protein
44g Total Fat
39g Carbs
52% Health Score
Limit These
Calories
624
31%

Fat
44g
69%

  Saturated Fat
14g
88%

Carbohydrates
39g
13%

  Sugar
9g
11%

Cholesterol
52mg
17%

Sodium
1742mg
76%

Get Enough Of These
Protein
22g
45%

Vitamin K
449µg
428%

Vitamin C
202mg
246%

Vitamin A
3263IU
65%

Manganese
1mg
65%

Calcium
611mg
61%

Phosphorus
465mg
47%

Folate
180µg
45%

Potassium
1397mg
40%

Iron
7mg
39%

Fiber
9g
38%

Vitamin B6
0.75mg
37%

Vitamin E
5mg
37%

Copper
0.69mg
35%

Vitamin B2
0.53mg
31%

Magnesium
99mg
25%

Zinc
3mg
21%

Vitamin B5
1mg
20%

Selenium
12µg
18%

Vitamin B1
0.22mg
14%

Vitamin B3
2mg
14%

Vitamin B12
0.58µg
10%

Vitamin D
0.32µg
2%

covered percent of daily need

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