16 SUPER-SATISFYING, QUICK SOUP RECIPES FOR DINNER | YUMMLY
Creamy, comforting broccoli cheese soup is simple to make and hits the spot on a cold evening, but you may find yourself making this crowd-pleaser year-round! Keep it in mind for office lunches, too. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).
Provided by Yummly
Categories Soups
Total Time 30 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Finely chop the onion, carrots, and celery. Mince the garlic. Chop broccoli into 1/2-inch florets, and finely chop any broccoli stems. Set garlic and broccoli aside.
- Melt the butter in a Dutch oven over medium heat. Add the onion, carrots, celery, and salt. Saute until vegetables are softened, 6-7 minutes.
- Add the minced garlic and mustard and stir until fragrant, about 1 minute. Sprinkle the flour over vegetables and stir to evenly coat.
- Stream the broth and milk into the pot, stirring to dissolve the flour. Season soup with the salt and pepper, then add broccoli.
- Bring the soup to a low boil, stirring occasionally. Reduce heat to low, cover, and simmer, stirring once or twice, until broccoli is just tender, about 10 minutes.
- Turn off the heat, but leave pot on the stove. Add half of the cheese in two additions, stirring after each, until completely melted.
- Mince the parsley. Ladle soup into bowls and sprinkle with parsley. Add salt and freshly ground pepper to soup if desired.
Nutrition Facts : Calories 310 calories, CarbohydrateContent 17 grams, CholesterolContent 60 milligrams, FatContent 20 grams, FiberContent 3 grams, ProteinContent 17 grams, SaturatedFatContent 12 grams, SodiumContent 890 milligrams, SugarContent 7 grams
QUICK AND EASY VEGETABLE SOUP RECIPE | ALLRECIPES
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Provided by Anne Vackrinos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
Nutrition Facts : Calories 116.2 calories, CarbohydrateContent 24.3 g, CholesterolContent 1.6 mg, FatContent 0.6 g, FiberContent 4.5 g, ProteinContent 4 g, SaturatedFatContent 0.1 g, SodiumContent 639.5 mg, SugarContent 6.4 g
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