Ingredients for Tuna And Cheddar Soup
- 15 ounces tuna, packed in water, drained (or 2 cans)
- 1 (10 ounce) package frozen chopped broccoli, thawed, well drained
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 2 tablespoons all-purpose flour
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- pinch nutmeg
- 1 1/2 cups milk
- 1 cup shredded mild cheddar cheese
- 1/3 cup reserved broccoli cooking liquid
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How to Make Tuna And Cheddar Soup
- Preheat oven to 375°F (190°C).
- Cook broccoli according to package directions, reserving 1/3 cup of the cooking liquid. Set aside.
- In a large saucepan, melt butter over medium-low heat. Add chopped onion and cook until softened, about 5 minutes.
- Whisk in flour until smooth and bubbly, about 1 minute.
- Gradually whisk in milk until smooth.
- Stir in reserved broccoli cooking liquid, seasoned salt, salt, pepper, and nutmeg.
- Bring to a simmer, stirring constantly, until the sauce has thickened slightly, about 5-7 minutes.
- Reduce heat to low. Stir in flaked tuna and cooked broccoli.
- Stir in shredded cheddar cheese until melted and creamy.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
5g
Fat
88g
Carbs
6g
