Healthy Broccoli and Cheddar Soup Recipe with Smoked Paprika and White Bean
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- salt and pepper to taste
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 cup grated sharp cheddar cheese
- 1/2 tsp ground pepper
- 3 cups small broccoli florets
- 2 cans (14 oz. each) cannellini (or great northern) beans drained and rinsed
- 4 cups low-sodium vegetable or chicken broth
- 1 cup reduced fat (2%) milk
- Carbohydrate 9.13543493956987 g
- Cholesterol 17.325 mg
- Fat 6.38822550566301 g
- Fiber 2.57147130036527 g
- Protein 6.57936042755452 g
- Saturated Fat 3.61231795276345 g
- Serving Size 1 1 Serving (123g)
- Sodium 295.448245672606 mg
- Sugar 6.56396363920459 g
- Trans Fat 0.501181183356081 g
- Calories 114 calories
Heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and smoked paprika and, stirring constantly, cook for 1 additional minute.Add the broccoli and cook until it is softened a little, about 3 minutes. Stir in the beans.Add the vegetable or chicken broth and bring the mixture to a boil. Reduce to a simmer, partially cover the saucepan and simmer the mixture for 15 minutes, or until the broccoli is tender.Stir in the milk, remove the soup from the heat and allow to cool for 10 minutes.Using either a hand-held blender, or a blender or food processor (working in batches), puree the soup until it's almost smooth, leaving a bit of texture. If you used a blender, return the soup to the saucepan and reheat it over medium heat.Stir in the Cheddar cheese. Taste and season with additional salt and pepper, if desired. Serve.
