My Broccoli and cheese soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.2
  • Total Fat: 3.5 g
  • Cholesterol: 26.4 mg
  • Sodium: 1,108.9 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 11.1 g

View full nutritional breakdown of My Broccoli and cheese soup calories by ingredient
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Number of Servings: 6


    2 bunches of fresh broccoli
    6-7 baby carrots
    6 cups of chicken broth
    6 tbsp of Parmesan cheese
    .5 C of Pastina


If you do not have an immersion blender, you can also blend the soup in batches in a blender. You can add more or less cheese according to your taste, this is just the flavor that I prefer. A fresher more pungent cheese enhances the flavor of the soup.


Clean and dice broccoli and place in a deep pot. Cover with chicken broth. Simmer for 20 - 25 minutes (until tender). When broccoli is tender, blend up with an immersion blender until the broccoli and carrots are well blended/chopped. When broccoli is blended, add the pastina and cook for another 8-10 minutes. When pastina is just about done, add the parmesan cheese adding a little at a time while stirring to prevent clumping.

Serving Size: Makes 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SHILLEE.

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