Creamy Broccoli Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 14 oz can Swanson 99% Fat Free Chicken Broth (low sodium is best)1 cup 2% milk (you can reduce cals by using skim)1 pkg frozen Birds Eye Broccoli Flowrets1/2 tsp salt1/2 tsp pepper4 oz Cabot 50% Reduced Fat Cheddar Cheese (shredded)1/8 cup corn starch
Put the two cans of broth and milk in a large pot with the bag of broccoli and the salt and pepper. (if you use skim milk instead of 2% you will save 10 calories per serving.)
Cook on low heat (so the milk doesn't curdle) until broccoli is tender.
Make a "slurry" with the cornstarch and 1/8 cup of water (1:1 ratio) and stir slowly into the soup until the soup has a creamy consistency. (If you want a creamier soup, use 1/4 cup cornstarch and less water...increases calories by 15 calories per serving)
Slowly add the grated cheese, stirring all the time to prevent the cheese from clumping.
Makes 4 1 cup servings (with a little left in the pan)
Number of Servings: 4
Recipe submitted by SparkPeople user FROGSTYR.
Cook on low heat (so the milk doesn't curdle) until broccoli is tender.
Make a "slurry" with the cornstarch and 1/8 cup of water (1:1 ratio) and stir slowly into the soup until the soup has a creamy consistency. (If you want a creamier soup, use 1/4 cup cornstarch and less water...increases calories by 15 calories per serving)
Slowly add the grated cheese, stirring all the time to prevent the cheese from clumping.
Makes 4 1 cup servings (with a little left in the pan)
Number of Servings: 4
Recipe submitted by SparkPeople user FROGSTYR.
Nutritional Info Amount Per Serving
- Calories: 150.6
- Total Fat: 5.9 g
- Cholesterol: 19.9 mg
- Sodium: 941.1 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.1 g
- Protein: 11.6 g
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