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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 276.4
  • Total Fat: 18.6 g
  • Cholesterol: 55.0 mg
  • Sodium: 2,175.7 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 13.4 g

View full nutritional breakdown of Broccoli-Cheddar Soup calories by ingredient
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Broccoli-Cheddar Soup

Submitted by: THATBRONWYNGIRL

Introduction

Deliciousness, akin to Panera Bread's broccoli cheddar soup.
May be made vegetarian by using Knorr's vegetable stock instead of chicken.
This was my first time making it, and it was delicious--I used butter (as reflected in the nutrition counts), but plan to use Smart Balance next time; also plan to use reduced-fat cheddar for the next batch.
Original recipe called for: half-and-half (not skim), more chicken stock (I subbed Knorr stock and used less water than called for), and nutmeg. Also did NOT call for garlic powder, which I added liberally. :-)
Deliciousness, akin to Panera Bread's broccoli cheddar soup.
May be made vegetarian by using Knorr's vegetable stock instead of chicken.
This was my first time making it, and it was delicious--I used butter (as reflected in the nutrition counts), but plan to use Smart Balance next time; also plan to use reduced-fat cheddar for the next batch.
Original recipe called for: half-and-half (not skim), more chicken stock (I subbed Knorr stock and used less water than called for), and nutmeg. Also did NOT call for garlic powder, which I added liberally. :-)

Number of Servings: 8

Ingredients

    1/2 medium onion, chopped
    1/4 cuo + 2tbsp butter
    3/8 cup flour
    4 cups skim milk
    2 cups tap water
    1 Knorr stock (little tub)
    1/2 lb or 2.5 cups broccoli
    1.5 cup carrots, julienned
    2 cups shredded cheddar cheese (may use more or less)
    garlic powder, salt, and pepper to taste

Tips

Delicious with a bit of crusty French bread, or with half a sandwich.


Directions

Saute onion in butter until tender; add flour and stir to mix well, adding desired pepper and garlic powder. Gradually add milk, stirring well; then add water and Knorr stock tub (may mix before adding--I didn't, and it turned out fine) and mix well. Add vegetables and cook on low to medium-low for 25 minutes, stirring occasionally. Add cheddar cheese and stir to blend. Serve hot.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user THATBRONWYNGIRL.






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