Skinny Broccoli-Cheese Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 130.5
- Total Fat: 8.1 g
- Cholesterol: 22.3 mg
- Sodium: 378.7 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 3.8 g
- Protein: 9.0 g
View full nutritional breakdown of Skinny Broccoli-Cheese Soup calories by ingredient
Introduction
A wonderful soup without cream or milk. A wonderful soup without cream or milk.Number of Servings: 8
Ingredients
-
2 tbsp Butter, unsalted
2 Lbs Broccoli, florets chopped into 1-inch pieces, stems peeled and sliced 1/4 inch thick
1 medium (2-1/2" dia) Onion chopped
2 clove Garlic cloves, minced or pressed
1.5 tsp Dry mustard or Mustard Powder
1/2 tsp Pepper, red or cayenne
4 cup (8 fl oz) Water
2 cup low sodium chicken broth
2 oz Spinach - Dole Baby Spinach
3 oz Sharp Cheddar Cheese, shredded
3/4 cup Parmesan Cheese, shredded
.25 tsp Baking Soda
Directions
Melt the butter in a Dutch oven over medium high heat.
Add the broccoli, onion, garlic, mustard, cayenne, and cook, stirring frequently, until fragrant, about 6 minutes.
Add 1 cup water and the baking soda. Bring to a a simmer, cover, and cook until the broccoli is very soft, about 20 minutes. Stir a few times.
Add the broth and 2 cups more water and increase the heat to medium high.
When the mixture begins to simmer, stir in the spinach and cook until wilted, about 1 minute.
Transfer half of the soup to a blender, add the cheddar and Parmesan, and process until smooth, about 1 minute. You can use an immersion blender as well.
Transfer the soup to a medium bowl and repeat with the reamaining soup. Return the soup to the Dutch oven, place over medium heat, and bring to a simmer.
Adjust the consistency of the soup with up to 1 cup water. Season to taste with salt and pepper.
Serve, with cheese as a garnish.
Serving Size: 8 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user DOWNTON13.
Add the broccoli, onion, garlic, mustard, cayenne, and cook, stirring frequently, until fragrant, about 6 minutes.
Add 1 cup water and the baking soda. Bring to a a simmer, cover, and cook until the broccoli is very soft, about 20 minutes. Stir a few times.
Add the broth and 2 cups more water and increase the heat to medium high.
When the mixture begins to simmer, stir in the spinach and cook until wilted, about 1 minute.
Transfer half of the soup to a blender, add the cheddar and Parmesan, and process until smooth, about 1 minute. You can use an immersion blender as well.
Transfer the soup to a medium bowl and repeat with the reamaining soup. Return the soup to the Dutch oven, place over medium heat, and bring to a simmer.
Adjust the consistency of the soup with up to 1 cup water. Season to taste with salt and pepper.
Serve, with cheese as a garnish.
Serving Size: 8 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user DOWNTON13.