Broccoli and Cheese Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 135.9
  • Total Fat: 7.7 g
  • Cholesterol: 15.0 mg
  • Sodium: 365.3 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 9.7 g

View full nutritional breakdown of Broccoli and Cheese Soup calories by ingredient
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Number of Servings: 8


    6 cups water or chicken broth
    8 ounces Cabot's reduced fat cheddar cheese, shredded
    1 pound fresh broccoli, cut into small florets
    1 package Pioneer Biscuit gravy mix, mixed with 1/2 cup cold water
    1/2 TB flour
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1 TB dried onion flakes
    1 TB dried parlsey
    Salt and pepper to taste


Steam 1/4 pound of broccoli for 3 minutes, submerge into ice water. Set aside.

Boil remaining broccoli in water or broth. (I used water and better than bouillon) Add parsley, garlic and onion powders and onion flakes. Cook 15-20 minutes until decimated, or really tender. Transfer broccoli to a blender, add a cup of cooking water and carefully blend. If you have an immersion blender (I wish I did) skip the blender and blend in the saucepan.

Add 1/2 TB flour to shredded cheese and toss. Add broccoli back to cooking water and bring to a boil. Add in Pioneer's gravy mix, mixed with 1/2 cup of water to the broccoli. Cook until slightly thickened, about 5 minutes.

Remove from heat. Stir in cheddar and steamed broccoli.

8- 1 cup servings
Calories 135.9 Fat 7.7 Carbs 8.0 Fiber 1.7 Protein
4 Points Plus

Stir before serving, the cheese tends to seperate as it cools.

Serving Size: 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LEXYSAUNT34.

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