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RECIPE
13 INGREDIENTS5 STEPS25MIN

Light Cheesy Jalapeño Broccoli Soup

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A spicy twist on the classic broccoli soup. Using 3 kinds of cheese adds another dimension of flavor, and it's not too heavy! Perfect for a quick weeknight dinner.
25MIN
Total Time

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3 cups
2 Tbsp
2
Scallions , sliced
3 sprigs
2 1/2 cups
Chicken Stock
2 1/2 cups
1/4 tsp
Freshly Ground Black Pepper
1/4 tsp
1/3 cup
1/3 cup
1/3 cup
Grated  Pepper Jack Cheese

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Nutrition Per Serving

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CALORIES
322
FAT
18.0 g
PROTEIN
21.6 g
CARBS
20.3 g

Cooking Instructions

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Step 1
In a large pot with boiling salted water, add in the Broccoli Florets (3 cup) and cook for around 3 minutes to slightly soften the broccoli. Drain and set the broccoli aside.
Step 2
Place the pot back on the stove over low heat and add in the Butter (2 tablespoon). Move it around to melt. Add in Jalapeño Pepper (2) and let it gently cook for 3-4 minutes over low heat.
Step 3
Add in the Scallion (2) and leaves from the Fresh Thyme (3 sprig). Stir to sweat down the vegetables.
Step 4
Add in All-Purpose Flour (2 tablespoon). Stir continuously for another 3 minutes. Then add the Chicken Stock (2 1/2 cup) as you keep stirring. Next, stir in the Milk (2 1/2 cup) and let it come up to a boil. Season with Freshly Ground Black Pepper (1/4 teaspoon) and Salt (1/4 teaspoon).
Step 5
Add in the Medium Cheddar Cheese (1/3 cup), Aged Cheddar Cheese (1/3 cup) and Pepper Jack Cheese (1/3 cup). Stir well, then add in the broccoli. Let it continue to cook on a rolling boil for 5 minutes. Serve in large bowls and enjoy!

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Nutrition Per Serving
Calories
322
% Daily Value*
Fat
18.0 g
23%
Saturated Fat
11.7 g
58%
Trans Fat
0.0 g
--
Cholesterol
59.0 mg
20%
Carbohydrates
20.3 g
7%
Fiber
5.3 g
19%
Sugars
10.9 g
--
Protein
21.6 g
43%
Sodium
586.3 mg
25%
Vitamin D
--
--
Calcium
468.4 mg
36%
Iron
1.5 mg
8%
Potassium
59.7 mg
1%
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