Low Fat, High Protein Broccoli Cheese Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 189.3
  • Total Fat: 6.0 g
  • Cholesterol: 21.1 mg
  • Sodium: 675.4 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 16.2 g

View full nutritional breakdown of Low Fat, High Protein Broccoli Cheese Soup calories by ingredient
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Introduction

I wanted to up the protein content of regular broccoli soup with out adding more fat or carbs. I wanted to up the protein content of regular broccoli soup with out adding more fat or carbs.
Number of Servings: 10

Ingredients

    3 small (1-3/4" to 2-1/2" dia.) Potato, raw
    2 small (5-1/2" long) Carrots, raw
    2 stalk, medium (7-1/2" - 8" lon Celery, raw
    1 cup, chopped Onions, raw
    6 tbsp chopped Shallots
    6 cup, chopped or diced Broccoli, fresh
    32 oz Pacific organic Bone Broth, chicken
    24 tbsp Carnation 2% lowfat evaporated milk
    2 tbsp Parsley
    2 tbsp chopped Fresh Chives
    1 tsp Thyme, fresh
    .5 tsp Rosemary
    1 tbsp, crumbled Bay Leaf
    1 tbsp Canned Chipotle Peppers in Adobo Sauce (by DNDOTY)
    1.75 cup Kraft 2% Shredded Cheddar Cheese
    8 oz Fage Greek Yogurt 2% plain
    2 tsp Kosher Salt (by 65PLUS1)
    1 tsp Pepper, black

Directions

Add everything except the cheese and yogurt to an electric pressure cooker, seal lid and cook on high for 25 minutes. Release pressure and remove lid, remove bay leaves and dispose, then blend everything to a coarse puree with stick blender. Stir in cheese and yogurt and mix until melted and incorporated. Taste and adjust salt and pepper as desired.

Serving Size: 1 1/4 cup

Number of Servings: 10

Recipe submitted by SparkPeople user CAROLEGLAUSER.

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