Light Broccoli Cheese Soup
Prep Time
30mins
Time to Table
30mins
Servings
8 (1 cup per serving)
Ingredients
- 2 cups reduced sodium chicken broth
- 1 cup chopped celery
- 1 cup diced carrots
- 1/2 cup chopped onion
- 2 cups small broccoli florets
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon hot pepper sauce
- 1 cup skim milk
- 2 cups Daisy Cottage Cheese
- 1/2 cup finely shredded reduced fat cheddar cheese
Ingredients
- 2 cups reduced sodium chicken broth
- 1 cup chopped celery
- 1 cup diced carrots
- 1/2 cup chopped onion
- 2 cups small broccoli florets
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon hot pepper sauce
- 1 cup skim milk
- 2 cups Daisy Cottage Cheese
- 1/2 cup finely shredded reduced fat cheddar cheese
Directions
- In a 3-quart saucepan, heat the chicken broth, celery, carrot and onion to boiling. Cover and simmer for 5 minutes; stir in the broccoli.
- Simmer uncovered 5 minutes longer, or until the broccoli is crisp tender; remove from the heat. Do not drain the vegetables. Pour the vegetable mixture into a large bowl and set aside.
- In the same saucepan, whisk the flour, salt, pepper and hot sauce into the milk until smooth. Heat the milk mixture over medium heat until thick and bubbly. Remove from heat; stir in the cottage cheese and 1/2 cup of the liquid from the cooked vegetable mixture.
- With an immersion blender, blend the cottage cheese mixture until blended. Stir in the remaining vegetable mixture. Heat the soup until hot but not boiling; remove from heat. Stir in the cheddar cheese until melted.
- Calories:115
- Cholesterol:11
- Dietary Fiber:1
- Protein:12
- Sat Fat:2
- Sodium:437
- Sodium:442
- Sugars:5
- Total Carbohydrate:11
- Total Fat:3
