Broccoli Cheese Soup - 20 Minute fast and low fat
photo by mums the word
- Ready In:
- 22mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (1 lb) bag of frozen broccoli floret
- 1 (14 ounce) can chicken broth or (14 ounce) can vegetable broth
- 2 tablespoons all-purpose flour
- 2 -4 finely chopped shallots
- 1 tablespoon butter (or 10 servings spray butter)
- 1 cup of your favorite shredded cheddar cheese (we use Kraft Cheddar Classic Melts)
- 1 cup fat-free half-and-half
directions
- 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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Reviews
-
Yummy! Quick and easy. Like many others, I used what I had on hand versus going to the store. I used a sweet onion instead of shallots and a mix of low fat sharp cheddar cheeses. We usually only eat fat free cheese but anyone who has tried to melt fat free cheese knows it just wont work. Fat free cheese "melts" into a plastic like mess. It's just no good. Anyway, this recipe is really good. Used chicken bouillon to make my broth. Very tasty, fast and low fat!
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I have made this recipe a few times but am only getting around to reviewing it now. This is simply wonderful. the only thing I do differently is that I NUKE the broccoli until it is mush. I prefer a very creamy broccoli cheese soup with no crunchy "bits". (SHUDDER) This also helps to make the soup a lot thicker and creamier. I like to add a pinch or two of red pepper flakes, or a pinch of dry mustard, or some garlic powder to the soup (depending on my mood), any of these flourishes gives the soup that little bit of extra oomph! I also take some day old bread, cut it into cubes, then toast the bread cubes in a skillet with a little butter and garlic salt. Voila - instant croutons...awesome topping for your soup with a little bit of shredded cheese.
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Excellent flavour for little effort. I used fresh broccoli and I pureed some of the soup, and then left some smaller chunks in the rest. The next day, I reheated the leftovers on a low heat setting but the cheese kind of curdled or separated from the creamy broth. It still tasted good though. Made for Soup Fest 2011.
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Tweaks
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Yummy! Quick and easy. Like many others, I used what I had on hand versus going to the store. I used a sweet onion instead of shallots and a mix of low fat sharp cheddar cheeses. We usually only eat fat free cheese but anyone who has tried to melt fat free cheese knows it just wont work. Fat free cheese "melts" into a plastic like mess. It's just no good. Anyway, this recipe is really good. Used chicken bouillon to make my broth. Very tasty, fast and low fat!
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You get raves from me! This was, hands down, the BEST lowfat soup I have ever made. I used sweet onion instead of shallots and chicken stock instead of broth. I used part lowfat cheddar and part lowfat american cheese. I seasoned it with white pepper and salt, and I added 2 chopped lean ham steaks. I served it with reduced fat crescent rolls and asparagus on the side. My husband absolutely loved this as well, and he is usually wary of "lowfat" recipes. The serving size was more than adequate to fill me up as well...I did add an extra point for the ham. Thanks so much for this awesome recipe! I will definitely make it again.
RECIPE SUBMITTED BY
marna
Paso Robles , 43
I live in beautiful central califonia, but grew up in the cold of colorado!! I am an RN, IBCLC and look for food with a typical quick prep, and LOVE my crockpot. I love all types of food, from the fancy to the local taco stand- it's all good and a pet peeve would be the food snobs of the world.