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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 6.5 g
  • Cholesterol: 17.9 mg
  • Sodium: 553.0 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 13.0 g

View full nutritional breakdown of M\O: Broccoli Cheese Soup (by DIET2011LMP) calories by ingredient
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M\O: Broccoli Cheese Soup (by DIET2011LMP)

Submitted by: DIET2011LMP

View the original recipe for Broccoli Cheese Soup


Adapted from Cooking Light Magazine Adapted from Cooking Light Magazine
Number of Servings: 8


    1 Tbsp Olive Oil
    1 cup chopped onion
    2 cloves of garlic, minced
    3 cups Kitchen Basic Unsalted Chicken Stock
    1 bunch of Broccoli (using florets only)
    (can substitute 1 (16oz) bag florets)
    2 1/2 cups 2% reduced fat milk
    1/3 cup all-purpose flour
    1/4 tsp black pepper
    8 oz. light processed cheese cubed (Velveeta light)


Heat a large nonstick saucepan with 1 Tbsp olive oil over med-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over med-high heat. Reduce heat to med; cook 10 min.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Makes 8, 1cup servings

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