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Broccoli Cheese Soup

Broccoli Cheese Soup

April 12, 2017

Diabetes & Heart Healthy Cookbook

  • Yields: 8 Servings
Broccoli Cheese Soup


1Heat a large saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion is tender.

2Stir in the broth, broccoli, mustard, salt, pepper, and hot-pepper sauce. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer, uncovered, for 5 minutes, or until the broccoli is tender, stirring occasionally.

3In a medium bowl, whisk together the milk and flour. Stir into the soup. Simmer for 2 to 3 minutes, or until the mixture has thickened, stirring occasionally.

4Stir in the remaining ingredients. Cook over medium-low heat for 1 to 2 minutes, or until the cheeses have melted, stirring occasionally.

Fat: 0.5
Carbohydrate: 1


1 teaspoon canola oil

1 small onion, finely chopped

2 medium garlic cloves, minced

2 cups low-fat, low-sodium chicken broth

1 pound broccoli florets, chopped (about 4 cups)

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon red hot-pepper sauce (optional)

2 cups fat-free milk

1/3 cup all-purpose flour

1/2 cup fat-free half-and-half

2 ounces fat-free or reduced-fat Cheddar cheese, sliced or shredded

2 tablespoons shredded Parmesan cheese


Nutrition Facts

Serving Size3/4 Cup
Total Fat2g
Total Carbohydrates13g

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