Broccoli-Cheddar (Mexican) Soup
 Soup Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 245.9
- Total Fat: 15.5 g
- Cholesterol: 44.0 mg
- Sodium: 796.7 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 4.0 g
- Protein: 11.9 g
View full nutritional breakdown of Broccoli-Cheddar (Mexican) Soup calories by ingredient
Number of Servings: 6
Ingredients
-
3 cups chicken broth
1 onion chopped
4 cups broccoli, chopped
dash of garlic powder
1 tsp thyme
2 bay leaves
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1-3/4 cup skim milk
1-3/4 cup Mexican 4-cheese mix
Directions
In large soup pot mix chicken broth, onion, broccli, garlic powder, thyme, and bay leaves. Bring to boil; reduce heat, cover and simmer 10 minutes till veggies are soft.
Remove bay leaves. Use emulsion mixer to puree till almost smooth (a little texture is fine). Pour into bowl and set aside.
In the first soup pot, melt butter, then whisk in flour, salt, and a dash of pepper until a thick paste forms. Add milk and cook, stirring constantly until mix get thick which will take a bit. Add cheese and stir until it all mixes smoothly.
Add back the broccoli mixture and cook together until blended. Season with more salt and pepper according to taste.
Serving Size: makes 6 1-3/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KARENWL1.
Remove bay leaves. Use emulsion mixer to puree till almost smooth (a little texture is fine). Pour into bowl and set aside.
In the first soup pot, melt butter, then whisk in flour, salt, and a dash of pepper until a thick paste forms. Add milk and cook, stirring constantly until mix get thick which will take a bit. Add cheese and stir until it all mixes smoothly.
Add back the broccoli mixture and cook together until blended. Season with more salt and pepper according to taste.
Serving Size: makes 6 1-3/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KARENWL1.