Cheesy Broccoli Soup the Editors of Publications International, Ltd.
Makes 2 servings
|1/2||teaspoon olive oil|
|1/2||cup finely chopped onion|
|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|
- Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook and stir 4 minutes or until translucent.
- 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.
- Whisk in milk and red pepper. Remove from heat; stir in cheese until melted. Stir in sour cream and salt.
|Serving Size:||1-1/2 cups soup|
|Calories from Fat||29 %|
|Total Fat||8 g|
|Saturated Fat||4 g|
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