Creamy Broccoli Cheese Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 150.6
- Total Fat: 5.9 g
- Cholesterol: 19.9 mg
- Sodium: 941.1 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.1 g
- Protein: 11.6 g
View full nutritional breakdown of Creamy Broccoli Cheese Soup calories by ingredient
Introduction
A healthier spin on a comforting favorite A healthier spin on a comforting favoriteNumber of Servings: 4
Ingredients
-
2 14 oz can Swanson 99% Fat Free Chicken Broth (low sodium is best)
1 cup 2% milk (you can reduce cals by using skim)
1 pkg frozen Birds Eye Broccoli Flowrets
1/2 tsp salt
1/2 tsp pepper
4 oz Cabot 50% Reduced Fat Cheddar Cheese (shredded)
1/8 cup corn starch
Directions
Put the two cans of broth and milk in a large pot with the bag of broccoli and the salt and pepper. (if you use skim milk instead of 2% you will save 10 calories per serving.)
Cook on low heat (so the milk doesn't curdle) until broccoli is tender.
Make a "slurry" with the cornstarch and 1/8 cup of water (1:1 ratio) and stir slowly into the soup until the soup has a creamy consistency. (If you want a creamier soup, use 1/4 cup cornstarch and less water...increases calories by 15 calories per serving)
Slowly add the grated cheese, stirring all the time to prevent the cheese from clumping.
Makes 4 1 cup servings (with a little left in the pan)
Number of Servings: 4
Recipe submitted by SparkPeople user FROGSTYR.
Cook on low heat (so the milk doesn't curdle) until broccoli is tender.
Make a "slurry" with the cornstarch and 1/8 cup of water (1:1 ratio) and stir slowly into the soup until the soup has a creamy consistency. (If you want a creamier soup, use 1/4 cup cornstarch and less water...increases calories by 15 calories per serving)
Slowly add the grated cheese, stirring all the time to prevent the cheese from clumping.
Makes 4 1 cup servings (with a little left in the pan)
Number of Servings: 4
Recipe submitted by SparkPeople user FROGSTYR.