Broccoli-Veggie Cheese Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 309.8
- Total Fat: 15.2 g
- Cholesterol: 47.3 mg
- Sodium: 1,141.3 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.6 g
- Protein: 25.3 g
View full nutritional breakdown of Broccoli-Veggie Cheese Soup calories by ingredient
Introduction
A satisfying indulgence, but still lower fat and calories than traditional recipes. Can be easily customized. I use precut veggies to make the prep go faster. Each serving is about 1 1/2 cups. A satisfying indulgence, but still lower fat and calories than traditional recipes. Can be easily customized. I use precut veggies to make the prep go faster. Each serving is about 1 1/2 cups.Number of Servings: 6
Ingredients
-
Broccoli, fresh, 2 cup, chopped
Carrots, raw, 1 small
Mushrooms, fresh, 1 cup, pieces or slices
Onions, raw, 1/2 medium
Vegetable Broth, 3 cup
1 can Evaporated milk, fat free
*Cabot 75% Reduced Fat Cheddar Cheese, 10 oz
Parmesan Cheese, grated, 0.5 cup
*Laughing Cow Light Creamy Swiss Original Cheese, 2 wdges
Parsley, 2 tbsp
Butter, unsalted, 1/4 cup
Directions
Chop onion and saute for a few minutes with no-calorie cooking spray (butter flavored if possible).
Chop broccoli and carrot and add to pan. Chop mushrooms and add. Let saute for 1-2 minutes.
Add veggie broth until veggies are just covered and let simmer. Add salt and white pepper.
Meanwhile, melt butter in small sauce pan. Add flour and cook for several minutes, but do not brown. Add can of evaporated milk a little at a time, stirring continuously. Melt in cheese 1/2 cup at a time and continue to stir. Cheese sauce will be thick.
When cheese is thoroughly melted, add sauce to soup and stir to combine. Add finely chopped parsley.
Serve immediately. Makes about 6 1-1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BEAUDENOUVEAU.
Chop broccoli and carrot and add to pan. Chop mushrooms and add. Let saute for 1-2 minutes.
Add veggie broth until veggies are just covered and let simmer. Add salt and white pepper.
Meanwhile, melt butter in small sauce pan. Add flour and cook for several minutes, but do not brown. Add can of evaporated milk a little at a time, stirring continuously. Melt in cheese 1/2 cup at a time and continue to stir. Cheese sauce will be thick.
When cheese is thoroughly melted, add sauce to soup and stir to combine. Add finely chopped parsley.
Serve immediately. Makes about 6 1-1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BEAUDENOUVEAU.