Broccoli-Cheddar (Mexican) Soup
- Number of Servings: 6
Ingredients
3 cups chicken broth1 onion chopped4 cups broccoli, choppeddash of garlic powder1 tsp thyme2 bay leaves3 tbsp butter3 tbsp flour1/2 tsp salt1-3/4 cup skim milk1-3/4 cup Mexican 4-cheese mix
In large soup pot mix chicken broth, onion, broccli, garlic powder, thyme, and bay leaves. Bring to boil; reduce heat, cover and simmer 10 minutes till veggies are soft.
Remove bay leaves. Use emulsion mixer to puree till almost smooth (a little texture is fine). Pour into bowl and set aside.
In the first soup pot, melt butter, then whisk in flour, salt, and a dash of pepper until a thick paste forms. Add milk and cook, stirring constantly until mix get thick which will take a bit. Add cheese and stir until it all mixes smoothly.
Add back the broccoli mixture and cook together until blended. Season with more salt and pepper according to taste.
Serving Size: makes 6 1-3/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KARENWL1.
Remove bay leaves. Use emulsion mixer to puree till almost smooth (a little texture is fine). Pour into bowl and set aside.
In the first soup pot, melt butter, then whisk in flour, salt, and a dash of pepper until a thick paste forms. Add milk and cook, stirring constantly until mix get thick which will take a bit. Add cheese and stir until it all mixes smoothly.
Add back the broccoli mixture and cook together until blended. Season with more salt and pepper according to taste.
Serving Size: makes 6 1-3/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KARENWL1.
Nutritional Info Amount Per Serving
- Calories: 245.9
- Total Fat: 15.5 g
- Cholesterol: 44.0 mg
- Sodium: 796.7 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 4.0 g
- Protein: 11.9 g
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