This Soup was a hit at my house! You won't even miss the cream, butter or flour in this gluten free lower fat version of the classic comfort food Broccoli Cheese Soup! I improvised a bit with the ingredients. The sweet pepper in this recipe adds a little more flavor and additional vitamin C.
Low-Fat Broccoli Cheese Soup
4 Cups Broccoli florets
1/2 cup onion; chopped
2 tbsp instant chicken bouillon or more to taste
1/8 ts pepper
1/8 ts nutmeg
1 1/2 cups 1% milk or fat free evaporated milk
2 average sized baked potatoes mostly peeled (I just used left overs cold right out of the fridge)
1/2 green pepper roughly diced
Heat 3 cups water in a large pot until boiling. Add broccoli, onion, and bullion. Cover, and cook until tender (about 10 min.) Place into your blender canister: half of the cooked veggies, diced green pepper and the potatoes. Blend vegetables with approximately 1 cup of the broth, until smooth. Pour the contents of the blender back into your soup pot. Add the milk and spices and heat through (don't let it boil again), stirring constantly. Serve with a sprinkle of shredded cheese. Enjoy!
Low-Fat Broccoli Cheese Soup
with a Twist
3 cups water4 Cups Broccoli florets
1/2 cup onion; chopped
2 tbsp instant chicken bouillon or more to taste
1/8 ts pepper
1/8 ts nutmeg
1 1/2 cups 1% milk or fat free evaporated milk
2 average sized baked potatoes mostly peeled (I just used left overs cold right out of the fridge)
1/2 green pepper roughly diced
Heat 3 cups water in a large pot until boiling. Add broccoli, onion, and bullion. Cover, and cook until tender (about 10 min.) Place into your blender canister: half of the cooked veggies, diced green pepper and the potatoes. Blend vegetables with approximately 1 cup of the broth, until smooth. Pour the contents of the blender back into your soup pot. Add the milk and spices and heat through (don't let it boil again), stirring constantly. Serve with a sprinkle of shredded cheese. Enjoy!