Rating: 3.5 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

Traditional broccoli-cheese soup has nearly 400 calories and more than 18g saturated fat per serving. Ours has less than half the calories and one-fourth of the saturated fat.

Kate Parham
Recipe by Cooking Light September 2013

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 cup soup and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender. Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with remaining cheese and parsley.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

160 calories; fat 7.4g; saturated fat 4.5g; mono fat 2.1g; poly fat 0.3g; protein 13.6g; carbohydrates 10.7g; fiber 2.1g; cholesterol 23mg; iron 0.9mg; sodium 532mg; calcium 213mg.
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