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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.3
  • Total Fat: 10.6 g
  • Cholesterol: 34.3 mg
  • Sodium: 284.6 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 12.6 g

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

Submitted by: BUSYWIFEANDMOM

Introduction

I lightened up this recipe by replacing the roux of of butter and flour with my cream sauce mix (in my Mixes & Misc. cookbook). This allows me to use regular cheddar cheese, but you could lighten it even further by using low fat cheese. I lightened up this recipe by replacing the roux of of butter and flour with my cream sauce mix (in my Mixes & Misc. cookbook). This allows me to use regular cheddar cheese, but you could lighten it even further by using low fat cheese.
Number of Servings: 8

Ingredients

    Broccoli, cooked, 2 cup, chopped
    Onions, raw, 1.5 cup, chopped
    Carrots, cooked, 2 cup slices
    Celery, cooked, 1 cup, diced
    Milk, 1%, 3 cup
    Cheddar Cheese, 2 cup, shredded
    1 1/2 c. water
    Cream Sauce Mix, 6 serving

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Directions

If not already done, peel, slice and cook broccoli, carrots and celery (I generally steam them). Place in large pot or Dutch oven.

Spray saute pan with butter flavored cooking spray; add onion and saute until translucent. Add to other vegetables in pot.

Combine water and cream sauce mix in medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil; reduce heat and simmer for 1 minute. Add cheese to mixture and stir until melted and incorporated into mixture.

Add cheese sauce and milk to vegetables in pot. Cook over medium heat until heated through. Do not boil.

8 1-cup servings




Number of Servings: 8

Recipe submitted by SparkPeople user BUSYWIFEANDMOM.






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