Broccoli cheese soup    

courtesy WVUMedicine Center for Diabetes and Metabolic Health        

Serves 4

·       1 bunch broccoli cut into bite sized pieces

·       1 tablespoon butter or olive oil

·       ½ small onion, chopped

·       15 oz can chicken broth or stock

·       ½ cup water

·       1 ½ cups cheddar cheese grated

·       1 cup half and half or cream

·       Salt and pepper to taste

1. In a large pot, heat butter or oil over medium heat. Cook onion until softened. Stir in broccoli. Add chicken broth and water. Simmer until broccoli is tender, 10 to 15 minutes.

2. Reduce heat. Add grated cheese gradually, stirring constantly, and continue to stir until melted.

3. If you prefer smooth soup, use a blender to puree the broccoli.

4. Stir in half-and-half or cream at the end.

Use the Recipe Nutrition Calculator from Whisk here.