See Also: Cream of Broccoli and Cheese Soup(recipes)
Chilled potato soup with watercress pesto and goats' cheese cream crostini(recipes)
Cheesy Broccoli Soup(recipes)
Broccoli & Cheese Strata(recipes)
Broccoli-Cheese Quesadillas(recipes)
Broccoli-Cheese Pilaf(recipes)
Broccoli in Cheese Sauce(recipes)
Broccoli and Cheese Topped Potatoes(recipes)
Chicken Broccoli Roulade with Parmesan Cream Sauce(recipes)
Broccoli-Filled Manicotti with Jalapeño Pepper Cheese Sauce(recipes)

Cream of Broccoli and Cheese Soup (recipes)


Cream of Broccoli and Cheese Soup

Yield: Makes 8 servings

This creamy, low-fat soup uses potatoes as a thickener instead of heavy cream. It' s so rich and thick, you' ll never miss the calories!





Ingredients:



1cup chopped onion

3cloves garlic, minced

3tablespoons all-purpose flour

4cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth

1-1/2pounds fresh broccoli, chopped

1-1/2pounds baking potatoes, peeled and cubed

1/2cup fat-free (skim) milk, divided

1cup (4 ounces) shredded reduced-fat Cheddar cheese

1/2teaspoon salt

1/4teaspoon white pepper

Nonstick cooking spray

Ground nutmeg (optional)









Preparation:





1.Spray 4-quart Dutch oven or large saucepan with cooking spray; heat over medium heat. Add onion and garlic; cook until tender. Add flour; cook and stir over low heat 1 to 2 minutes.2.Add chicken broth; bring to a boil. Add broccoli and potatoes; reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. Remove and reserve 1-1/2 cups broccoli mixture with slotted spoon.3.Process remaining broccoli mixture in batches in food processor or blender until smooth; return to Dutch oven. Stir in reserved broccoli mixture and milk. Cook over medium heat until heated through. Remove from heat; stir in cheese until melted. Stir in salt and pepper. Sprinkle with ground nutmeg, if desired.









Nutritional Information:







Serving Size: 1-1/2 cups soup







Sodium

512 mg







Protein

14 g







Fiber

4 g







Carbohydrate

30 g







Cholesterol

31 mg







Saturated Fat

2 g







Total Fat

5 g







Calories from Fat

19 %







Calories

216









Dietary Exchange:







Meat

1







Vegetable

1







Starch

2







Fat

1/2