Broccoli Mac & Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 oz elbow macaroni, cooked al dente & drained1 medium onion, chopped1 large carrot, chopped1 medium celery stalk, sliced2 cloves garlic, minced1 Tbsp I Can't Believe It's Not Butter Light2 Tbsp flour2 1/2 cups low sodium chicken broth 1 cup skim milk1/4 tsp nutmeg1/2 tsp dry mustardsalt & pepper, to taste2 cups fresh broccoli, chopped1 1/2 cup fat free cheddar cheese, shredded2 Tbsp Parmesan cheese, shredded
1. In a large pot, melt light butter over low heat. Add chopped vegetables and sauté just until soft, about 5 minutes.
2. Add flour and pepper and stir until smooth. Slowly add chicken broth, milk, nutmeg and mustard powder, whisking constantly. Increase heat to medium-high and bring mixture to a boil. Cover; lower heat to low and simmer 10 minutes.
4. Add broccoli florets and Parmesan cheese and stir well. Adjust salt & pepper to taste. Cook uncovered until broccoli is tender, about 6 minutes.
5. Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked macaroni and mix well. Serve immediately.
Serving Size: Makes 5 servings
2. Add flour and pepper and stir until smooth. Slowly add chicken broth, milk, nutmeg and mustard powder, whisking constantly. Increase heat to medium-high and bring mixture to a boil. Cover; lower heat to low and simmer 10 minutes.
4. Add broccoli florets and Parmesan cheese and stir well. Adjust salt & pepper to taste. Cook uncovered until broccoli is tender, about 6 minutes.
5. Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked macaroni and mix well. Serve immediately.
Serving Size: Makes 5 servings
Nutritional Info Amount Per Serving
- Calories: 219.5
- Total Fat: 2.5 g
- Cholesterol: 8.4 mg
- Sodium: 745.8 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 2.9 g
- Protein: 19.3 g
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