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Cheesy Broccoli Soup


Yield

Makes 2 servings

Ingredients

1/2 teaspoon olive oil
1/2 cup finely chopped onion
1 cup water
1-1/2 teaspoons chicken bouillon granules
3 cups small broccoli florets or thawed frozen chopped broccoli
1/2 cup evaporated skimmed milk
1/8 teaspoon ground red pepper
2 ounces cubed light pasteurized process cheese product
1/4 cup fat-free sour cream
1/8 teaspoon salt

Preparation

  1. Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook and stir 4 minutes or until translucent.
  2. Add water and bouillon granules; bring to a boil, over high heat. Add broccoli; return to a boil. Reduce heat; simmer, covered, 5 minutes or until broccoli is tender.
  3. Whisk in milk and red pepper. Remove from heat; stir in cheese until melted. Stir in sour cream and salt.

Nutritional Information

Serving Size: 1-1/2 cups soup
Fiber 5 g
Carbohydrate 27 g
Cholesterol 18 mg
Saturated Fat 4 g
Total Fat 8 g
Calories from Fat 29 %
Calories 237
Protein 16 g
Sodium 1,441 mg

Dietary Exchange

Fat 1-1/2
Meat 1
Vegetable 3
Milk 1/2

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