Emily's Broccoli Cheese Soup
This is an easy weeknight dinner. I came up with it because I wanted a lighter version of the classic comfort soup.
This is an easy weeknight dinner. I came up with it because I wanted a lighter version of the classic comfort soup.
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 2 tablespoons canola oil
- 1 teaspoon italian seasoning
- 1 small onion finely diced
- 1 cup grated carrots
- 2 cups low-sodium chicken stock
- 1 (10.75 ounce) can reduced-fat reduced-sodium cream of chicken soup (such as campbell'sâ® healthy request)
- 1 tablespoon montreal steak seasoning
- 1 teaspoon freshly ground black pepper
- 1 large head broccoli cut into bite-size pieces
- 1/2 cup shredded reduced-fat cheddar cheese
- 6 tablespoons reduced-fat sour cream
- Carbohydrate 6.32928583358286 g
- Cholesterol 2.94937499750674 mg
- Fat 5.67814833256646 g
- Fiber 1.08819999695339 g
- Protein 1.85457083314687 g
- Saturated Fat 0.93661708285583 g
- Serving Size 1 1 serving (134g)
- Sodium 203.816791664097 mg
- Sugar 5.24108583662948 g
- Trans Fat 0.128331249960491 g
- Calories 81 calories
Step-by-step
- Combine chicken stock, chicken soup, cornstarch, steak seasoning, black pepper, Italian seasoning, and garlic powder together in a slow cooker set.
- Heat canola oil in a skillet over medium-high heat. Cook and stir broccoli, carrots, and onion in hot oil until onion is translucent, about 5 minutes. Transfer broccoli mixture to slow cooker.
- Cook on Low for 3 to 4 hours; add Cheddar cheese and stir until melted. Ladle soup into bowls and top each portion with a dollop of sour cream.
Why does raw broccoli turn an olive-drab color while canned vegetables hold a dull gray-green? Fresh plant cells contain chlorophyll, which degrades into pheophytin when exposed to heat and the natural acids released during cellular rupture. Sautéing the brassica briefly in oil coats the exterior, slowing moisture loss before the long braise.
Balancing Starches and Dairy
Cornstarch relies on gelatinization, requiring liquid absorption and thermal energy around 203 degrees Fahrenheit to swell its amylose chains and thicken the broth. Adding cheese too early causes the milk proteins to clump into a grainy mass instead of emulsifying smoothly into the stock. Whisking the cornstarch thoroughly into the cold stock before heating prevents lumps from forming around the seasonings.
- If the soup appears too thin after three hours on Low, dissolve an extra tablespoon of cornstarch in cold water before stirring it in.
- Keep the slow cooker covered during the initial three-hour cooking window to maintain a consistent internal temperature.
- Store leftovers in an airtight container within the refrigerator for up to four days.
