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Cheesy Broccoli Soup
Makes 2 servings
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Ingredients
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1/2
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teaspoon olive oil
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1/2
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cup finely chopped onion
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1
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cup water
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1-1/2
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teaspoons chicken bouillon granules
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3
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cups small broccoli florets or thawed frozen chopped broccoli
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1/2
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cup evaporated skimmed milk
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1/8
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teaspoon ground red pepper
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2
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ounces cubed light pasteurized process cheese product
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1/4
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cup fat-free sour cream
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1/8
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teaspoon salt
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1. Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook and stir 4 minutes or until translucent.
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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.
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3. Whisk in milk and red pepper. Remove from heat; stir in cheese until melted. Stir in sour cream and salt.
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© Publications International, Ltd.
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Nutrients per Serving
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(1-1/2 cups soup)
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Calories
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237
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Calories from Fat
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29 %
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Total Fat
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8 g
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Saturated Fat
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4 g
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Cholesterol
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18 mg
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Carbohydrate
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27 g
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Fiber
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5 g
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Protein
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16 g
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Sodium
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1,441 mg
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Dietary exchanges
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1/2 Milk
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3 Vegetable
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1 Meat
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1-1/2 Fat
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