HEALTHIFIED BROCCOLI CHEDDAR SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
- Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
- Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Nutrition Facts : Calories 230 calorie, Fat 8 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 360 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 16 grams, Sugar 10 grams
LOW-FAT BROCCOLI SOUP
Steps:
- Gather the ingredients.
- Heat oil on medium heat in a soup pot or Dutch oven .
- Gently sauté the onion and celery for 3 to 4 minutes, until the onion is softened.
- Add the cubed potato, broccoli, broth, and milk. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until all the vegetables are tender.
- Allow the soup to cool slightly. Transfer to a blender and blend until smooth in 2 or 3 batches.
- Return the blended soup to the pot and heat gently until ready to serve.
- Enjoy.
Nutrition Facts : Calories 143 kcal, Carbohydrate 26 g, Cholesterol 3 mg, Fiber 5 g, Protein 7 g, SaturatedFat 0 g, Sodium 388 mg, Sugar 7 g, Fat 2 g, ServingSize 6 servings, UnsaturatedFat 0 g
LOW FAT FULL FLAVOR CREAM OF BROCCOLI SOUP
This low fat version of cream of broccoli soup is so good your family won't know the difference. My stepfather literally licked his bowl.
Provided by Matt Hunt Gardner
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 33.5 g, Cholesterol 14.9 mg, Fat 4.3 g, Fiber 5.6 g, Protein 15.3 g, SaturatedFat 2.4 g, Sodium 440.4 mg, Sugar 16.7 g
HEARTY LOW FAT BROCCOLI SOUP
Make and share this Hearty Low Fat Broccoli Soup recipe from Food.com.
Provided by Derf2440
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat margarine over medium heat.
- Add onion and garlic and saute until softened.
- Stir in broccoli and potatoes and saute 1 minute.
- Add broth and bring to a boil.
- Reduce heat and simmer for 15 minutes or until veggies are tender.
- Use a hand blender, food processor or traditional blender to puree the soup, in batches if necessary, until it is smooth.
- Return to the pan and heat through.
- Variation: Substitute cauliflower celeriac, squash or a combination of these veggies.
Nutrition Facts : Calories 230.2, Fat 2, SaturatedFat 0.5, Sodium 1103.4, Carbohydrate 43.2, Fiber 7.4, Sugar 4.9, Protein 12.1
LOW-FAT BROCCOLI SOUP
"This delicious soup is a great way to eat a nutritious vegetable," notes Kay Fairley of Charleston, Illinois. "It has a wonderful fresh flavor."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan. , In a small bowl, combine cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 112 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 157mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
LOW CARB BROCCOLI SOUP
This soup is terrific for those of us watching our carb intake. It's flavorful and wonderfully creamy even though it contains absolutely no milk or cream. The soup is also great for ovo-lacto vegetarians with the cheese garnish and straight vegetarians by leaving the cheese out.
Provided by malevolentmuse
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. Cook and stir onion and garlic in hot oil until softened, 3 to 5 minutes. Add broccoli, season with salt and pepper, and stir. Pour vegetable broth and lemon juice into the pot.
- Loosely cover the pot and simmer the mixture until the broccoli is tender, about 25 minutes. Puree with an immersion blender until smooth. Garnish with Cheddar cheese to serve.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 13.4 g, Cholesterol 3.7 mg, Fat 3.6 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 1 g, Sodium 420.5 mg, Sugar 4.8 g
BROCCOLI CHEESE SOUP - 20 MINUTE FAST AND LOW FAT
This is a recipe that is super fast and fit into my weight watchers. It is 4 points and makes 4 servings of about 1 1/4 cups each. Ohh, By the way it really is great!!
Provided by marna
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place broccoli and 3/4 cup water in microwave safe dish, Microwave broccoli until fork tender (about 6 min on high).
- Meanwhile in sauce pan, saute shallots until clear.
- When clear, add flour to pan and stir until flour cooked Add broth and 1/2 cup of broccoli water and 1/4 of broccoli spears.
- Mash entire mixture with a potato masher.
- Bring to a rapid boil.
- Boil for about 3-5 minutes.
- Decrease heat, add rest of broccoli spears (whole), half and half and cheese.
- Stir until cheese melts.
- Season to taste with salt and pepper and enjoy.
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