Broccolli soup
- Number of Servings: 4
Ingredients
1 Tbsp Olive oil1 meduim onion, chopped3/4 cup celery, chopped2 (10oz) packages of frozen broccoli, thawed enough to break apart2 cups Chicken Broth12 oz Silken Tofu1 cup Nonfat Milk2 oz reduced fat Velveeta, cubedsalt and pepper to taste
in a large saucepan, heat olive oil. Add onions and celery and cook until tender.
Add broccoli and broth. Quickly bring to a boil. Add tofu, cover and simmer until broccoli is very tender.
Puree in blender (two batches).
Add the broccoli puree back to saucepan and add the milk, cheese, salt and pepper and heat until smooth.
Makes 4 large servings
The velveeta is per your own taste...I add a little less, you may add more if you want a creamier soup.
You may also add more broth if you prefer it a little less thick.
Number of Servings: 4
Recipe submitted by SparkPeople user FAWN77.
Add broccoli and broth. Quickly bring to a boil. Add tofu, cover and simmer until broccoli is very tender.
Puree in blender (two batches).
Add the broccoli puree back to saucepan and add the milk, cheese, salt and pepper and heat until smooth.
Makes 4 large servings
The velveeta is per your own taste...I add a little less, you may add more if you want a creamier soup.
You may also add more broth if you prefer it a little less thick.
Number of Servings: 4
Recipe submitted by SparkPeople user FAWN77.
Nutritional Info Amount Per Serving
- Calories: 173.6
- Total Fat: 5.2 g
- Cholesterol: 2.2 mg
- Sodium: 525.2 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 5.6 g
- Protein: 14.8 g
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