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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 173.2
  • Total Fat: 9.9 g
  • Cholesterol: 22.9 mg
  • Sodium: 1,054.6 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.6 g

View full nutritional breakdown of Broccoli Vegetable Soup calories by ingredient
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Broccoli Vegetable Soup

Submitted by: GAVIFO

Introduction

A lovely silky cream soup. It makes a full meal for me with 2 servings and a few crackers. If you like it thicker use less milk. A lovely silky cream soup. It makes a full meal for me with 2 servings and a few crackers. If you like it thicker use less milk.
Number of Servings: 8

Ingredients

    2 tblsp. olive oil
    1/2 cup chopped onions
    1 cup chopped carrots
    2 cups chopped potatoes
    1/4 tsp. black pepper
    1/2 tsp. salt
    4 cups boccoli (fresh or frozen)
    4 cups chicken broth
    2 cups 1% milk
    1 cup shredded cheddar cheese

Directions

Add olive oil to hot pot.
Add onions, carrots, potatoes and cook over medium heat until onions are clear.
Add salt and pepper to above.
Add broccoli and chicken broth and simmer for 1/2 hour.
Add the milk (use less milk if you prefer it thick).
Remove from heat before it is hot and blend it in 2 batches. Be sure it isn't too hot before putting it into the blender. If it is too hot you may have a small explosion. As you are blending cover the top with a towel to be safe.
Put the blended soup back into the soup pot and heat on medium until hot.
Add the cheese and stir.
Serve and enjoy.


Number of Servings: 8

Recipe submitted by SparkPeople user GAVIFO.






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