Broccoli Cheese Soup

Schiyzendoozle. I offer a low fat version to the typically waist band stretching, belly over-filling version of broccoli cheese soup. Granted, it’s not quite as thick; but hey it slides down the throat with total deliciousness and ease, at a mere 200 calories per serving rather than 450! I’d say that’s totally worth it. 15 minutes prep and cook.  What could be better? Give that a whirl over your taste-buds! PtotheS…It rained all day here in G’Vegas, and that screamed soup to me!

Soups Broccoli Cheese

2 cups unsalted, low fat chicken broth
3 cups broccoli florets, roughly chopped
1 medium sweet onion, diced
3/8 t salt
1/4 t pepper
2 garlic cloves, minced
1 1/2 cups fat free Half and Half
6 oz shredded Chedder/Pepper Jack blend cheese, divided

In soup pot, combine broth, broccoli, onion, salt, pepper, and garlic.
Bring to boil.
Reduce heat and simmer 10 minutes.
Pour soup into blender.
Puree until smooth, approximately 30 seconds.
Return to soup pot.
Add Half and Half and 3/4 of cheese.
Stir well.
Divide among 4 bowls.
Top with remaining shredded cheese.

6 thoughts on “Broccoli Cheese Soup

  1. Oh wow! I must have had a careless, blonde moment. (Actually I AM blonde, so I can poke fun of myself!) I have revised the recipe to add the top line which I formerly accidentally cut off! Thanks for noticing it and asking me about it. It’s 2 cups of chicken broth. Enjoy!

  2. No worries! I have more blonde moments than I care to admit…and I’m brunette! I can’t wait to make the soup and I especially like the serving size. We are a family of three and so many recipes feed a much larger crowd.

    I found your blog through Frances Schultz. I probably saw you playing tennis with her at the CBC way back when. We had a house on Ocean Ridge and my sister still has it.

    I’m excited to go through your recipes! Just what I need to get out of my “What do I fix for dinner” slump.

  3. Are you by chance Beth Pate’s sister? Just thinking and trying to pull it all together from years and years ago!

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