Low Fat Cheese Broccoli Soup Food

HEALTHY BROCCOLI CHEESE SOUP

Steps:

• Heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5 minutes until tender. Add the broccoli and broth. Bring to a simmer and cook for 10 minutes until broccoli is tender.
• Turn off the heat and stir in the milk and cheese. Stir continuously until cheese melts.
• Blend half of the soup and add it back to the pot. This creates a creamier consistency.
• Taste and season with salt and pepper. Serve immediately. If storing in the freezer, let cool completely before freezing.

MICROWAVE CHEESY BROCCOLI SOUP! LOW-FAT!!

Steps:

• In a 2 qt microwave-safe dish, combine carrots and 2 tbls water.
• Cover and microwave on high for 3 minutes; stir.
• Cover and cook 3 minutes longer until tender.
• Add broccoli.
• Cover and cook 3 minutes; stir.
• Cover and cook 1 1/2 - 2minutes longer or until vegetables are tender.
• Stir in milk.
• In a small bowl, combine flour, boullion, salt and pepper; stir in remaining water until smooth.
• Pour over broccoli mixture.
• Cover and microwave on high for 11 minutes, STIRRING EVERY MINUTE until mixture boils and thickens. (Careful that it doesn't boil over).
• Stir in cheese until melted.

HEALTHIFIED BROCCOLI CHEDDAR SOUP

Steps:

• Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
• Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
• Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

HEARTY LOW FAT BROCCOLI SOUP

Steps:

• In a medium saucepan, heat margarine over medium heat.
• Add onion and garlic and saute until softened.
• Stir in broccoli and potatoes and saute 1 minute.
• Add broth and bring to a boil.
• Reduce heat and simmer for 15 minutes or until veggies are tender.
• Use a hand blender, food processor or traditional blender to puree the soup, in batches if necessary, until it is smooth.
• Return to the pan and heat through.
• Variation: Substitute cauliflower celeriac, squash or a combination of these veggies.

LOW-CARB BROCCOLI CHEESE SOUP

Steps:

• Melt the neufchatel cheese and chicken broth in a pot over medium heat, whisking until smooth.
• Add the Greek yogurt, chicken bouillon and cornstarch dissolved in water, and onion powder, whisking until smooth.
• Turn up the heat to medium high and bring to a low boil, whisking constantly, until the mixture thickens.
• Turn down the heat and whisk in the half & half (if the soup is too thick, use water to thin).
• Stir in the shredded cheese and steamed broccoli, warming through.

LOW FAT CHEESE BROCCOLI SOUP

Steps:

• Mix one cup water and powdered milk. Set aside.
• Combine remaining 5 cups water, bouillon cubes and onion flakes in a large pan, bring to a boil.
• Add broccoli and bring to a boil.
• Add noodles and cook until noodles are done.
• Add the water/milk paste.
• Add cheese, garlic powder and pepper. Cook until cheese melts.