70 calorie per cup broccoli cheese soup

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Replies

  • iluxoxo211
    iluxoxo211 Posts: 241 Member
    Yumm thanks for sharing!! bummmmp!:bigsmile:
  • mellimeter
    mellimeter Posts: 102 Member
    bump
  • SilentJo
    SilentJo Posts: 66
    I love broccoli cheese soup can't wait to try this, thanks for sharing!

    jo
  • Callean321
    Callean321 Posts: 44 Member
    yum
  • thinlizzy525
    thinlizzy525 Posts: 54
    Mmm i love broccoli soup and i can't wait to try this recipe! thank you for sharing!
  • Alishamarie48879
    Alishamarie48879 Posts: 92 Member
    bump
  • tlroesch72
    tlroesch72 Posts: 21
    bump
  • wakie27
    wakie27 Posts: 26
    Sounds tasty
  • onanoko
    onanoko Posts: 18
    Bump! :-)
  • Stefanie7125
    Stefanie7125 Posts: 462 Member
    bump
  • VirtuousVal
    VirtuousVal Posts: 138 Member

    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


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  • fayefern
    fayefern Posts: 57 Member
    bump
    :smile:
  • abberbabber
    abberbabber Posts: 972 Member
    Oh Yay!!! I love broccoli and Cheddar soup, can't wait to try this!
  • wftiger
    wftiger Posts: 1,283 Member
    http://dashingdish.com/recipe/easy-cheesy-broccoli-soup/

    The original posting. She does not list the sodium so for those asking you will have to enter ingredients to find out.
  • GoBucks96
    GoBucks96 Posts: 13 Member
    bump
  • katie_fitzy
    katie_fitzy Posts: 83 Member
    bump-soup weathers coming!
  • kwilson527
    kwilson527 Posts: 20 Member
    bump
  • connietabler
    connietabler Posts: 4 Member
    bump
  • EmilyMCO
    EmilyMCO Posts: 10
    For a more "pretty" green color, you can purée in a little cooked frozen spinach.
  • lossing4good
    lossing4good Posts: 39
    can't wait to try
  • meshamoo
    meshamoo Posts: 200 Member
    bump
  • dzinter
    dzinter Posts: 22
    Bump
  • XXbrendaXX
    XXbrendaXX Posts: 169
    Bump!
  • barbaramitchell101
    barbaramitchell101 Posts: 360 Member

    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


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    ME TOO!!!!!!!! I have cheddar broccoli soup every Tues at my fav restaurant, but I KNOW it has a lot of cals, I just do it anyway cause it's my night out with my sweety, (Senior night so we get ANYTHING we want cause there is 15% discount...most of the time we get T-bones... and I usually have a BIG bowl of this soup).... I will definately try this!!!!!!!!!!!!
  • chelle_fri
    chelle_fri Posts: 333 Member
    bump!
  • NicholAshmore
    NicholAshmore Posts: 18 Member
    bump
  • radeema
    radeema Posts: 161 Member
    bump
  • twingirlsmommy
    twingirlsmommy Posts: 111 Member
    I'm salivating!!
  • SilentJo
    SilentJo Posts: 66
    Great idea, I'm gonna remember this when I get a new blender!

    jo
  • CINDYRN33
    CINDYRN33 Posts: 148 Member
    yumm...thanks for posting

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