Creamy Broccoli Soup w/Sour Cream and Cheddar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Cups, pureed Broccoli florets2 Cups, mixed frozen vegetables (onions, celery, red peppers)1 Cups, Carrot straws2 Cups, Organic Low Sodium; Chicken Stock2 Cups Fat Free or Skim Milk3/4 Teaspoon, Thyme1/4 Teaspoon Cayenne or Red Ground Pepper1 Teaspoon Garlic Salt1 Cup Shredded or Grated Sharp Cheddar CheeseSour Cream1 Teaspoon Olive Oil1 Tablespoon butter
Thaw vegetables slightly, chop broccoli into bits usable for food processor or blender. Add these and carrots in manageable bits to processor or blender and work until smooth. Resembles Guacamole Dip texture. You may need to add some of the milk to aid this process.
Meanwhile, in large stock pot heat oil. When vegetables are processed accordingly; add to the stock pot with hot but not smoking oil and butter. Saute about 3-5 minutes. Stir in the spices. Simmer on low for 3-5 minutes add the Stock and raise to a boil, then reduce heat and simmer after adding the milk for 8-10 minutes. Or until taste suits.
Serve with dollops of Sour Cream and sprinkle with additional cheese prior to serving.
Serving Size: 8 "1 cup servings"
Number of Servings: 8
Recipe submitted by SparkPeople user SHELLPRO.
Meanwhile, in large stock pot heat oil. When vegetables are processed accordingly; add to the stock pot with hot but not smoking oil and butter. Saute about 3-5 minutes. Stir in the spices. Simmer on low for 3-5 minutes add the Stock and raise to a boil, then reduce heat and simmer after adding the milk for 8-10 minutes. Or until taste suits.
Serve with dollops of Sour Cream and sprinkle with additional cheese prior to serving.
Serving Size: 8 "1 cup servings"
Number of Servings: 8
Recipe submitted by SparkPeople user SHELLPRO.
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 8.9 g
- Cholesterol: 21.2 mg
- Sodium: 422.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.1 g
- Protein: 12.9 g
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