Broccoli, Cauliflower, and Cheese Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 231.6
- Total Fat: 10.1 g
- Cholesterol: 30.8 mg
- Sodium: 982.0 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 3.0 g
- Protein: 11.3 g
View full nutritional breakdown of Broccoli, Cauliflower, and Cheese Soup calories by ingredient
Introduction
Very easy soup to cook in the crockpot all day or make on the stove. 5 WW points per 1 cup serving! Very easy soup to cook in the crockpot all day or make on the stove. 5 WW points per 1 cup serving!Number of Servings: 12
Ingredients
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1 (14 oz) bag of frozen Broccoli
1 (14 oz) bag of frozen Cauliflower
1 cup Carrots, chopped
4 cans (14 oz) Chicken Broth
2 cups Milk
1 Tbls Minced Onion
1/2 tsp Garlic Powder
1 tsp Salt
Dash of Black Pepper
1 lb (16 oz) Processed Cheese (Velvetta)
1 cup All Purpose Flour
1 2/3 cup Water
Directions
Crockpot Directions:
1. Put Broccoli, Cauliflower, and Carrots in crockpot. Cover with the 4 cans of Chicken Broth. Add Milk, Minced Onion, Garlic Powder, Salt, and Pepper. Cook on Low for 1 - 2 hours until simmering. Cube cheese (1 inch or less) and stir into soup. Melt cheese, stirring occasionally. Simmer as long as you'd like, on Low, until about 10 mins before ready to serve. In a separate container, mix flour and water. While stirring constantly (or even using a hand mixer), slowly pour flour/water mixture into soup to thicken. You don't have to use the whole mixture, just enough to your desired thickness. Serve.
Stove Top Directions:
Place Broccoli, Cauliflower, and Carrots in a pot. Cover with 4 cans of Chicken Broth. Simmer for 10 - 15 mins or until Broccoli is tender. Reduce heat and stir in Cheese until melted. Stir in Milk, Minced Onion, Garlic Powder, Salt and Pepper. In a separate container, mix flour and water. While stirring constantly (or even using a hand mixer), slowly pour flour/water mixture into soup to thicken. You don't have to use the whole mixture, just enough to your desired thickness. Serve.
Makes about 12, 1 cup servings. Can reduce fat and calories by using low fat milk, low fat cheese, and low fat broth.
Number of Servings: 12
Recipe submitted by SparkPeople user JILLWITH3.
1. Put Broccoli, Cauliflower, and Carrots in crockpot. Cover with the 4 cans of Chicken Broth. Add Milk, Minced Onion, Garlic Powder, Salt, and Pepper. Cook on Low for 1 - 2 hours until simmering. Cube cheese (1 inch or less) and stir into soup. Melt cheese, stirring occasionally. Simmer as long as you'd like, on Low, until about 10 mins before ready to serve. In a separate container, mix flour and water. While stirring constantly (or even using a hand mixer), slowly pour flour/water mixture into soup to thicken. You don't have to use the whole mixture, just enough to your desired thickness. Serve.
Stove Top Directions:
Place Broccoli, Cauliflower, and Carrots in a pot. Cover with 4 cans of Chicken Broth. Simmer for 10 - 15 mins or until Broccoli is tender. Reduce heat and stir in Cheese until melted. Stir in Milk, Minced Onion, Garlic Powder, Salt and Pepper. In a separate container, mix flour and water. While stirring constantly (or even using a hand mixer), slowly pour flour/water mixture into soup to thicken. You don't have to use the whole mixture, just enough to your desired thickness. Serve.
Makes about 12, 1 cup servings. Can reduce fat and calories by using low fat milk, low fat cheese, and low fat broth.
Number of Servings: 12
Recipe submitted by SparkPeople user JILLWITH3.
Member Ratings For This Recipe
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