Low Fat Broccoli Cheddar Soup
- Number of Servings: 5
Ingredients
*Potato, raw, 1 medium, dicedCarrots, raw, 1 small, dicedOnions, raw, .25 cup, choppedBroccoli, fresh, 2.5 cup, chopped Chicken Broth, 2 cup Olive Oil, 2 tsp*Flour, white, .1 TBSPYellow Mustard, .25 tsp Milk, nonfat, 1 cupNeufchatel Cheese, 1 oz, cubedCheddar or Colby Cheese, Low Fat, .5 cup, shredded Water, tap, 1 cup
Dice vegetables. Place in large sauce pan and add chicken broth. Add tap water to cover, if necessary. Simmer until vegetables are soft, around 10 minutes.
Meanwhile, in a small sauce pan, warm olive oil over medium low heat. Gradually whisk flour into oil until a thick paste is created. Slowly add milk, little by little, stirring until a consistent paste is created before adding additional milk. Continue cooking over low heat, stirring frequently, until a thick consistency is reached. Add Neufchatel and shredded Cheddar cheese, stirring until smooth.
When vegetables are cooked, transfer the vegetables and broth to a blender. REMOVE THE CENTRAL ROUND SECTION OF THE BLENDER CAP and cover with a dish towel. Using short bursts, blend vegetables to your desired consistency--I prefer things to still be a little chunky. (or, if you are so lucky to have one, use an immersion blender for this step.) Add cheese sauce mixture, and pulse to blend.
Makes 5, 1 cup servings.
Serving Size: Makes 5, 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user NAJASME.
Meanwhile, in a small sauce pan, warm olive oil over medium low heat. Gradually whisk flour into oil until a thick paste is created. Slowly add milk, little by little, stirring until a consistent paste is created before adding additional milk. Continue cooking over low heat, stirring frequently, until a thick consistency is reached. Add Neufchatel and shredded Cheddar cheese, stirring until smooth.
When vegetables are cooked, transfer the vegetables and broth to a blender. REMOVE THE CENTRAL ROUND SECTION OF THE BLENDER CAP and cover with a dish towel. Using short bursts, blend vegetables to your desired consistency--I prefer things to still be a little chunky. (or, if you are so lucky to have one, use an immersion blender for this step.) Add cheese sauce mixture, and pulse to blend.
Makes 5, 1 cup servings.
Serving Size: Makes 5, 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user NAJASME.
Nutritional Info Amount Per Serving
- Calories: 130.9
- Total Fat: 4.4 g
- Cholesterol: 9.7 mg
- Sodium: 526.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.7 g
- Protein: 8.0 g
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