Light Broccoli Cheese Soup

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Prep Time

30mins

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Time to Table

30mins

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Serves

8 (1 cup per serving)

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Ingredients

  • 2 cups reduced sodium chicken broth
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 1/2 cup chopped onion
  • 2 cups small broccoli florets
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon hot pepper sauce
  • 1 cup skim milk
  • 2 cups Daisy Cottage Cheese
  • 1/2 cup finely shredded reduced fat Cheddar cheese

Ingredients

  • 2 cups reduced sodium chicken broth
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 1/2 cup chopped onion
  • 2 cups small broccoli florets
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon hot pepper sauce
  • 1 cup skim milk
  • 2 cups Daisy Cottage Cheese
  • 1/2 cup finely shredded reduced fat Cheddar cheese

Directions

  1. In a 3-quart saucepan, heat the chicken broth, celery, carrot and onion to boiling. Cover and simmer for 5 minutes; stir in the broccoli.
  2. Simmer uncovered 5 minutes longer, or until the broccoli is crisp tender; remove from the heat. Do not drain the vegetables. Pour the vegetable mixture into a large bowl and set aside.
  3. In the same saucepan, whisk the flour, salt, pepper and hot sauce into the milk until smooth. Heat the milk mixture over medium heat until thick and bubbly. Remove from heat; stir in the cottage cheese and 1/2 cup of the liquid from the cooked vegetable mixture.
  4. With an immersion blender, blend the cottage cheese mixture until blended. Stir in the remaining vegetable mixture. Heat the soup until hot but not boiling; remove from heat. Stir in the Cheddar cheese until melted.
  • Calories:115
  • Cholesterol:11
  • Dietary Fiber:1
  • Protein:12
  • Sat Fat:2
  • Sodium:437
  • Sodium:442
  • Sugars:5
  • Total Carbohydrate:11
  • Total Fat:3

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