Cheesy Broccoli Soup
Servings: 4 〉〉 Serving size: ¾ cup
You will need
- ¼ cup water
- 2 to 2½ cups frozen chopped broccoli*
- 3 tablespoons flour
- ¼ teaspoon onion powder or garlic powder
- ⅛ teaspoon black pepper
- 3 tablespoons margarine or butter
- 2 cups fat-free milk
- 4 slices American cheese
- Optional: 6-8 drops hot pepper sauce, such as Tabasco
*Frozen mixed vegetables, frozen peas or chopped cooked potatoes can be used instead.
Shopping list
- Frozen chopped broccoli*
- 3 tablespoons flour
- Onion powder or garlic powder
- Black pepper
- Margarine or butter
- Fat-free milk
- American cheese
- Optional: Hot pepper sauce, such as Tabasco
*Or frozen mixed vegetables, frozen peas or potatoes.
Nutrients per serving
- Calories 220
- Total Fat 12g
- Saturated Fat 2.5g
- Cholesterol 20mg
- Sodium 340mg
- Total Carbohydrates 18g
- Dietary Fiber 3g
- Sugars 9g
- Protein 12g
What to do
- Heat water to boiling in 3-quart saucepan. Add broccoli. Cover and cook 1-2 minutes.
- Pour broccoli on dinner plate or cutting board (water will be cooked away); set aside.
- In small bowl, combine flour, onion or garlic powder, and pepper.
- Add margarine or butter to saucepan and melt over medium heat. Add flour mixture and stir with whisk or fork until well-mixed.
- Gradually add milk, stirring constantly with whisk to keep sauce smooth. Cook over medium heat, stirring or whisking a few times until thick and bubbly, about 4-5 minutes. Cut broccoli into pieces.
- Add broccoli to sauce and turn heat to low. Add cheese slices. Cook and stir about 2 minutes or until cheese melts. Serve immediately. If desired, add hot sauce to taste.
Be food safe
- Avoid letting soup sit at room temperature for more than two hours.
- Transfer soup to shallow containers no more than 2 inches deep. Refrigerate promptly.
- Place loosely covered foods in refrigerator while still warm; cover when food is cooled.
- Eat refrigerated soup within three to four days or freeze it.
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