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Broccoli Cheddar Soup

Healthycooking's picture
Ingredients
  Vegetable cooking spray 1
  Chopped onion 1 Cup (16 tbs)
  Chopped broccoli 3⁄4 Pound (4 Cups, Fresh Ones)
  Peeled diced red potato 3⁄4 Pound (2 Cups)
  Garlic powder 1⁄2 Teaspoon
  Canned low salt chicken broth 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Bay leaf 1
  Shredded reduced fat sharp cheddar cheese 3 Ounce (3/4 Cup)
  Evaporated skim milk 12 Ounce (1 Can)
  Pepper 1 Dash
Directions

Coat a large Dutch oven with cooking spray; place over medium heat until hot.
Add onion; saute 5 minutes.
Add 2 cups broccoli and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Discard bay leaf.
Place half of broccoli mixture in container of a blender; cover and process until smooth.
Spoon into a bowl.
Repeat procedure with remaining broccoli mixture.
Return broccoli puree to pan; add cheese, milk, pepper, and remaining 2 cups broccoli.
Cook over medium heat 4 minutes, or until chopped broccoli is just tender, stirring until cheese melts.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Cook Time: 
45 Minutes

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