Discussion
  • This cream of broccoli cheddar soup sounds real good to replace my trying to make soups like my wife used to make.The serving for 12 should last me, now alone; for six days in fefrigerator.

    From Ivan martin
    December 7, 2010

  • Ivan, you can always freeze and enjoy later too!
    Thanks for your comments!

    From Cheney
    December 7, 2010

  • I will try freezing as you suggested, that way I can work on a healthy varied diet.JEN..Thanks………….Ivan

    From Ivan martin
    December 7, 2010

H3 Recipe: Cream of Broccoli Cheddar Soup

Cream of Broccoli Cheddar Soup

Warm up with this comforting soup!  The perfect addition to a salad or sandwhich combo – or even alone.  Enjoy!  Stay tuned next Monday for a sweet treat (hint: it’s a recipe you’ve all been waiting for!).

INGREDIENTS:

1 each            Onion, chopped fine

2 each            Broccoli, bundles, rinsed, cut into florets

6 cups             Vegetable stock, broth or water

1 T.                  Onion powder

6 T.                  Fat free cream cheese

1 cup              Half and half

¾ c.                 2% Sharp cheddar cheese

½  tsp.            Salt

To taste          Ground pepper

2 T.                  Arrowroot, or cornstarch

2 T.                  Cold water for arrowroot or cornstarch (to thicken)

PREPARATION:

  • In a large saucepan, heat to medium high and warm.
  • Add the onions, sauté until translucent
  • Add the vegetable stock, onion powder, and salt.
  • Bring to a simmer, and add broccoli florets.  Let simmer for about 10-15 minutes, broccoli should be tender or easily speared with a fork.
  • Remove from heat and let cool slightly.
  • Add fat free cream cheese to soup, and then put in food processor or blender and process until smooth.
  • Pour blended soup back into saucepot.
  • Place back onto the stove and place on medium heat.
  • Bring soup back up to heat, and add your thickener of choice.  Make sure soup thickens before adding next ingredient.
  • Add skim milk or half and half, to achieve the creamy color.
  • Turn off heat and add cheese; whisk until well incorporated.
  • Taste soup before serving to make sure it has enough flavor for your satisfaction.

Number of Servings:         12

Serving Size:                       ½ cup

Total Calories:                    70

Fat Grams:                           4

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