SECRET INGREDIENT: evaporated milk
If you love cheese but are watching calories, don’t despair. Here’s a comforting soup recipe with all the creamy richness of real cheddar cheese and plenty of health-boosting broccoli. Evaporated milk adds body to the soup without adding extra fat.
Quick look
- prep 15 min cook 20 min
- serves 6
Ingredients
- 1 pound broccoli
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 tablespoons all-purpose flour
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1 can (12 ounces) evaporated fat-free milk
- 1 1/2 cups shredded reduced-fat cheddar cheese (12 ounces)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- Salt
- 1
Trim and peel the broccoli stems. Cut off 12 small florets. Coarsely chop enough remaining broccoli to equal 2 cups. Blanch the chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.
- 2
Heat the oil in a medium saucepan over medium heat. Sauté the onion and celery until soft, about 5 minutes.
- 3
Whisk in the flour and cook 1 minute. Add the broth and evaporated milk. Cook, stirring constantly, until the mixture simmers and thickens, about 5 minutes.
- 4
Add the chopped broccoli, cheese, pepper, nutmeg, and salt, to taste. Stir until the cheese melts and the soup is heated through, about 3 minutes. Serve 1 cup per person, topped with the broccoli florets.
