Broccoli and Cheese Soup with Nutmeg

This soup uses broccoli stems as a thickening agent and doesn’t contain cream, making it a much lower calorie version that doesn’t skimp on taste. This recipe scales well and is a hit at parties.



Separate broccoli stems and florets. Chop both.

Spritz a large pot with oil. Add broccoli stems and onion and sprinkle with salt. Saute for about 3-4 minutes, until they soften a bit. Coat veggies with cornstarch. Continue to saute veggies until they are coated. Add nutmeg, veggie broth, and white wine. If you don't want to use wine, add extra broth to supplement liquid. Bring to a boil and simmer until broccoli is very tender (about 8-10 minutes).

Blend with an immersion blender (or carefully pour soup into a heat-proof blender) and puree until smooth. If you poured it into a blender, pour the soup back into the pot. Add florets and cook for another 2-3 minutes - until the broccoli is done. Remove from heat and slowly add cheese, stirring. Season with salt, pepper, and sriracha to taste. Sprinkle with more shredded cheese if desired.

Full Nutrition Information

Calories 310, Total Fat 19 g, Cholesterol 60 mg, Potassium 426 mg, Sodium 506, Total Carbohydrate 18 g, Dietary Fiber 4 g, Sugars 5 g, Protein 18 g, Vitamin A 36 %, Vitamin C 173 %, Calcium 48 %, Iron 5 %

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the USFDA. I use a publicly available online nutrition calculator. Nutrition information may vary by brands used and individual cooking methods.