70 calorie per cup broccoli cheese soup

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  • imophlebam
    imophlebam Posts: 10
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    bump
  • SoDamnHungry
    SoDamnHungry Posts: 6,998 Member
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    Mmm.
  • jackson7478
    jackson7478 Posts: 700 Member
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    bump
  • twhitecotton32
    twhitecotton32 Posts: 21 Member
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    Bump
  • sunshineanstars
    sunshineanstars Posts: 109
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    Bump
  • willial2310
    willial2310 Posts: 44
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    BUMP
    THANK YOU GOT TO TRY THIS
  • reedandmalloy
    reedandmalloy Posts: 43
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    bump...and thanks!
  • bookworm_847
    bookworm_847 Posts: 1,903 Member
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    Ingredients:
    1 (24 oz) package frozen broccoli in cheese sauce (located in the frozen vegetable section, I used the kind by Green Giant)
    3 cups frozen broccoli florets
    1 cup onion, chopped fine
    2 cups chicken broth
    1/2 tsp garlic powder
    salt and pepper to taste
    *Optional: 1 packet of sweetener of choice to bring out the natural sweetness of the broccoli.)
    Method:
    1. Place all of the ingredients in a crock pot on high for 4 hours, or on low for 8 hours. OR place in a large sauce pan on medium-low heat on your stove top for about 30-45 minutes, or until broccoli is soft.

    2. Before serving, scoop out 1/2 of the broccoli florets, and some of the liquid, and place it in a blender. (This will give you a nice creamy based soup, with some broccoli florets for texture, but you could pour all of it in the blender if you desire a creamy soup. *Tip: Use a kitchen towel to cover the top of the blender as a safety measure any time you are blending something hot).

    3. Puree broccoli in the blender, and pour back into the crock pot. Stir until everything is well combined.

    4. Serve immediately, or transfer to a Tupperware and store in the fridge for up to 7 days, or freeze for up to 6 months.

    5. Top with reduced fat shredded cheddar cheese if desired! Enjoy!

    Enjoy!
    Servings: about 6 cups

    Calories: 70 calories per cup

    Weight Watchers Points Plus Value: 2 per cup


    Bump! Thanks for sharing, this sounds delightful.
  • reedandmalloy
    reedandmalloy Posts: 43
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    I just plugged this into SparkPeople recipe calculator with REDUCED sodium chicken broth and it comes to 54.3 calories per serving, 1.1 fat, and 393 mg sodium. That's with it coming out to 6 servings.
  • RebekahR84
    RebekahR84 Posts: 794 Member
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    Bump.
  • Grinb
    Grinb Posts: 123 Member
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    OK this was sooooo good, topped it with a couple grams of low fat cheddar and MMMMMMMM the only thing I would add (if it hasn't been) is the 4 hours may be a little long on high, no way 6 cups could be made from what was in pot, tho I'm sure cooking on stove would help that, I added a bit a water back in at the end lol
  • Kattarra
    Kattarra Posts: 190 Member
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    Bump
  • toothfairy2717
    toothfairy2717 Posts: 39
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    Sounds yummy! Definitely trying!
  • katilynnegray
    katilynnegray Posts: 98 Member
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    bump
  • slshaw23
    slshaw23 Posts: 126 Member
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    bump
  • lolinj
    lolinj Posts: 11 Member
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    bump
  • jamiebev
    jamiebev Posts: 1
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    Hi, i just joined. What is bump? Soup sounds good.
  • kelly_c_77
    kelly_c_77 Posts: 5,658 Member
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    Bump!
  • turryandsally
    turryandsally Posts: 28 Member
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    Sounds wonderful!! Definitely going to try this over the weekend! Thank you!

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