A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Broccoli-Cheddar Cheese Soup
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- #53415
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons butter
3 tablespoons whole wheat flour, or omit for lower carbs
1 1/2 cup heavy cream
2 1/2 cups water
4 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
10 ounces frozen chopped broccoli, thawed and drained
1/2 cup red bell pepper, chopped, finely chopped
6 ounces shredded cheddar cheese, sharp or extra sharp
2 tablespoons chopped chives or green onion tops
directions
Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add cream, water, broth, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently.
Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts (do not boil).
Top with chives if desired. For a thicker soup, use less broth.
added by
twbart72
nutrition data
408 calories, 36 grams fat, 9 grams carbohydrates, 14 grams protein per serving. This recipe is low in carbs.
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reviews & comments
May 15, 2011
The texture was good but it lacked a little flavor. I think I'll try using fresh broccoli and maybe fresh garlic cloves instead of the garlic powder.