This soup has all the creaminess you expect from a classic broccoli-cheese soup, but so much less saturated fat and cholesterol.
Nutrition Facts
Broccoli-Cheese Soup - Delicious Decisions
Calories
Protein
Fiber
Nutrition Facts
| Calories | 119 | |
|---|---|---|
| Total Fat | 1.5 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.5 g | |
| Cholesterol | 3 mg | |
| Sodium | 375 mg | |
| Total Carbohydrate | 18 g | |
| Dietary Fiber | 2 g | |
| Sugars | 6 g | |
| Protein | 11 g | |
Dietary Exchanges
1 vegetable, 1 other carbohydrate, 1 very lean meat
Ingredients
Servings 4
-
2 1/2 cup fat-free, low-sodium chicken broth -
6 ounces chopped, fresh broccoli OR -
10 ounces frozen, chopped broccoli (thawed) -
1 medium carrot (chopped) -
1 medium rib of celery (chopped) -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1/8 teaspoon ground nutmeg -
1 cup fat-free half-and-half -
3 tablespoon all-purpose flour -
3 slices low-fat sharp Cheddar cheese (torn into pieces) OR -
1/2 cup shredded, low-fat sharp Cheddar cheese
Directions
Tip: Click on step to mark as complete.
-
In a large saucepan, stir together the broth, broccoli, carrot, celery, salt, pepper, and nutmeg. Bring to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 6 to 8 minutes, or until the vegetables are tender. -
In a small bowl, whisk together the half-and-half and flour. Stir into the saucepan. Simmer for 1 to 2 minutes, or until thickened, stirring occasionally. -
Add the cheese. Remove from the heat. Stir until the cheese is melted.
Tip: One of the best ways to reheat this soup and keep it from being scorched is to use a double boiler. Pour the soup into the top pan of the double boiler and heat over simmering water. If you don’t have a double boiler, place a medium stainless steel bowl over a pan of simmering water. In either case, be sure the water in the bottom pan doesn’t touch the top container.
