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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.7
  • Total Fat: 4.2 g
  • Cholesterol: 5.8 mg
  • Sodium: 343.9 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 9.4 g

View full nutritional breakdown of Rumbamel's Favorite Broccoli Soup calories by ingredient
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Rumbamel's Favorite Broccoli Soup

Submitted by: RUMBAMEL

Introduction

This is another recipe that started out from the Eat Up Slim Down book. I had some broccoli from my garden and it tasted awesome. I left out the milk and flour base and just used the evaporated skimmed milk and it was delicious. I used to make broccoli cheese soup with cream and cheese, but this tastes so good I probably won't go back. My kids love it, too. It's great with a grilled cheese and tomato sandwich. Makes 8 - 1 cup servings. This is another recipe that started out from the Eat Up Slim Down book. I had some broccoli from my garden and it tasted awesome. I left out the milk and flour base and just used the evaporated skimmed milk and it was delicious. I used to make broccoli cheese soup with cream and cheese, but this tastes so good I probably won't go back. My kids love it, too. It's great with a grilled cheese and tomato sandwich. Makes 8 - 1 cup servings.
Number of Servings: 8

Ingredients

    -1 1/2 T unsalted butter
    -2 C chopped white onions

    -6 c defrosed frozen broccoli or fresh chopped cooked broccoli
    -2 -14 oz cans of Aldi brand Fat Free Fit and Active Chicken broth (this has low sodium also)
    -1 or 2 bay leaves or 1 t crushed bay leaves

    -1 -12 oz can Evaporated Skimmed (fat free) milk (1 1/2 cups)
    -1/4 t ground nutmeg
    -1/2 c grated parmesan cheese (I use aldi brand)

Directions

Cut and cook or defrost the broccoli and chop the onions. Make sure your evaporated milk is good. (Sometimes the cans go bad before their time)

Melt the butter in a large pot over med. heat and add the onions. Saute until tender, for about 5 minutes.

Add the chicken broth, bay and broccoli. Bring to a boil, then reduce to low, cover and simmer about 5 - 7 minutes.

Remove from heat and let cool (remove bay leaf if using). After somewhat cool, transfer to a blender and puree to desired consistancy.

Return to pot, add nutmeg, evaporated milk and parmesan cheese. Stir and heat until warm. Serve immediately.

Makes 8 - 1 cup servings.

Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user RUMBAMEL.






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