Cream of Broccoli and Cheese Soup
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!
Makes 8 servings
|1||cup chopped onion|
|3||cloves garlic, minced|
|3||tablespoons all-purpose flour|
|4||cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth|
|1-1/2||pounds fresh broccoli, chopped|
|1-1/2||pounds baking potatoes, peeled and cubed|
|1/2||cup fat-free (skim) milk, divided|
|1||cup (4 ounces) shredded reduced-fat Cheddar cheese|
|1/4||teaspoon white pepper|
|Nonstick cooking spray|
|Ground nutmeg (optional)|
- 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.
- 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.
- 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.
|Serving Size:||1-1/2 cups soup|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||19 %|
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