Broccoli Soup

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Broccoli Soup

Broccoli Soup
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 shredded Asiago or Parmesan cheese
Croutons (optional)

Prep: 15 minutes, Cook: 20 minutes, Serves: 4

1. Combine broccoli, onion, potato and broth in a large pot. Bring to a boil; cover and simmer for 15 minutes.

2. 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.

3. 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.

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

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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