Broccoli Soup with Asiago Pepper Croutons

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Broccoli Soup with Asiago Pepper Croutons

Broccoli Soup with Asiago Pepper Croutons
3 cups broccoli florets
1 small onion peeled and chopped
1 large potato peeled and chopped
2 (14- oz.) cans chicken broth
1 tsp. marjoram
2 tbsp. butter
2 tbsp. flour
1/2 cup Fat-Free Half & Half
1/4 cup Asiago or Parmesan cheese shredded
Asiago Pepper Croutons (below)
Prep time: 15 minutes
Cook time: 20 minutes

Combine broccoli, onion, potato and broth in a large pot. Bring to a boil; cover and simmer for 15 minutes. Let cool slightly, then transfer vegetables and broth to a blender or food processor and puree until smooth. Pour back into pot and add marjoram. Meanwhile, melt butter in a small pan. Stir in flour and cook for 1 minute over medium heat. Whisk into vegetable mixture and cook for 5 minutes or until thickened. Stir in half & half and cheese; cook until soup is hot and cheese is melted. Serve with Asiago Pepper Croutons.

Makes 4 (1-1/2 cup) servings.

Asiago Pepper Croutons: Cut 1/4-inch cubes of Old World Style Asiago Cheese Cracked Pepper Bread from the Fresh Service Bakery and measure 1 cup. Toss with 1/2 tbsp. olive oil and 1/2 tsp. marjoram. Bake at 425°F for 7 to 9 minutes or until lightly browned and crisp, stirring once or twice.
Nutritional Information:
290 calories, 11 g protein, 13 g total fat (6 g sat.), 35 g carbohydrate, 4 g fiber, 7 g sugar, 25 mg cholesterol, 1120 mg sodium, 6 points


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