Broccoli-Cheddar soup is a classic winter warmer; this hearty version may not win prizes for its beauty but will get a blue ribbon for taste every time. The broccoli stems are added before the florets so every bite is tender.

Makes 6 servings, 1 cup each

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 hour 5 minutes

EASE OF PREPARATION: Moderate

1 tablespoon extra-virgin olive oil
1 large onion, chopped (1 1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1 1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
8 ounces broccoli crowns (see Ingredient note), cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

NUTRITION INFORMATION: Per serving: 180 calories; 8 g fat (3 g sat, 3 g mono); 15 mg cholesterol; 23 g carbohydrate; 6 g protein; 4 g fiber; 354 mg sodium.

Nutrition bonus: Vitamin C (60% daily value), Vitamin A (50% dv), Calcium (15% dv).

1 1/2 Carbohydrate Servings

Exchanges:
1 starch
1 vegetable
1 high-fat meat

TIP: Ingredient Note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

MAKE AHEAD TIP: To make ahead: Prepare through Step 1. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

This is the best broccoli chowder that I have ever made. I won't try any other recipe.

Sally, Charlotte, NC

Hey EW! Great soup! It's my favorite winter yum-yum.

Dorothy, Charlotte, NC

That's it! No more looking for better Broccoli soup recipes! This is the best - AND it's healthy!

Anonymous, Chula Vista, CA

it is very good.

Anonymous, Tel Aviv, Is

I want to know how you get kids to even try something like this. I thought it was very good, but my kids would hardly touch it.

Anonymous, Hobbs, NM

This is fabulous! If you tend to think that cheese soups are too rich, then you will be pleased that this one isn't. Yet it has that that cheese flavor. This is a taste great, feel great about eating it meal.

Anonymous, Fl

I have been looking for a broccoli soup recipe for a long time. This was easy and delcious. Will make again!

Jill, Kobe, Ja

This broccoli was very good, I didn't have any potatoes and that did really matter. For me this cooked up faster than the recommended total cook time. (Then again, no potatoes). It was fabulous and my 3 year old loved it. Thanks.

Holly, Hood River, OR

I had all the ingredients on hand except for the potato. I made the soup without it, and because we prefer smooth soups, I blended it with my soup wand. The result was an excellen thick, smooth and attractive soup. Great for any time, including for company. Thank you.

Anonymous, Bryan, TX

Even my veggie hating boyfriend loved this. Very satisfying and yummy, and easy to make. Thanks!

Valerie, Sugar Land, TX

It was great!! I liked it more than my kids, though!

Anonymous, Telkwa, BC

I made this as a side, but ended up eating more of it than the main dish. It was great!

Ali, Auburn, AL

That was an excellent dish, this website has given me so many good ideas for cooking...and healthy cooking too! thank you for this site, it's made me and my family healthier!

Anonymous, Rutland, VT

Wow that was good!

, Fortknox, KY

By far that was the best soup/chowder I have ever made or tasted. My husband loved it. I will definitely make this a staple in my diet.

Anonymous, Edmonton, AB

Easy, delicious and relatively quick (I'm a slow chopper/dicer) - I'll definitely make this again!

Anonymous, Denver, CO

Easy to make and very good. I like to make a batch on a Sunday and take it for lunches during the week.

Brittany, Philadelphia, PA

This a fabulous recipe. Enjoyed every bite. Even the husband has asked for it again and again. Thank you.

Holly, Blue Lake, CA

The flavor was okay but the texture was not good. It appeared curdled, and the cheese stuck to the side of the bowl and spoon. As healthy as it was, I can't help think the recipe could be improved if you were a seasoned chef.

Cindy, Brule, NE

I prefer cream soups so I put all of the soup in my food processor. It was too thick for my taste so I added skim milk; it still lacked something until i added the low fat sour cream. Wow! What a difference that made. Lastly, I think you really have to watch how fast your soup is cooking. I don't have a very good Dutch oven and it does make a difference. I ate the soup for lunch with a multigrain roll and it was delicious and filling.

Marjorie, East Windsor, NJ