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Broccoli and Cheese Soup with Nutmeg

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

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.

Broccoli and Cheese Soup with Nutmeg

 16 oz Broccoli, whole
 1 small onion, chopped
 8 oz white cheddar, shredded
 2 tbsp cornstarch
 ¼ tsp nutmeg
 4 cups vegetable broth
 ¼ cup dry white wine or extra broth
 ½ tsp sriracha
1

Separate broccoli stems and florets. Chop both.

2

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.

3

Coat veggies with cornstarch. Continue to saute veggies until they are coated.

4

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).

5

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.

6

Remove from heat and slowly add cheese, stirring. Season with salt, pepper, and sriracha to taste. Sprinkle with more shredded cheese if desired.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 310
% Daily Value *
Total Fat 19g30%
Cholesterol 60mg20%
Sodium 506mg22%
Potassium 426mg13%
Total Carbohydrate 18g6%

Dietary Fiber 4g16%
Sugars 5g
Protein 18g36%

Vitamin A 36%
Vitamin C 173%
Calcium 48%
Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.