Healthy Creamy Broccoli & Cheese Soup Recipe (Low-Fat)

Cream of Broccoli and Cheese Soup

YIELD Makes 8 servings

This creamy, low-fat soup uses potatoes as a thickener instead of heavy cream. It's so rich and thick, you'll never miss the calories!

INGREDIENTS

1 cup chopped onion 3 cloves garlic, minced 3 tablespoons all-purpose flour 4 cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth 1‑1/2 pounds fresh broccoli, chopped 1‑1/2 pounds baking potatoes, peeled and cubed 1/2 cup fat-free (skim) milk, divided 1 cup (4 ounces) shredded reduced-fat Cheddar cheese 1/2 teaspoon salt 1/4 teaspoon white pepper Nonstick cooking spray Ground nutmeg (optional)

PREPARATION:

1. Spray 4-quart Dutch oven or large saucepan with cooking spray; heat over medium heat. Add onion and garlic; cook until tender. Add flour; cook and stir over low heat 1 to 2 minutes.
2. Add chicken broth; bring to a boil. Add broccoli and potatoes; reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. Remove and reserve 1-1/2 cups broccoli mixture with slotted spoon.
3. Process remaining broccoli mixture in batches in food processor or blender until smooth; return to Dutch oven. Stir in reserved broccoli mixture and milk. Cook over medium heat until heated through. Remove from heat; stir in cheese until melted. Stir in salt and pepper. Sprinkle with ground nutmeg, if desired.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups soup Sodium 512 mg Protein 14 g Fiber 4 g Carbohydrate 30 g Cholesterol 31 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 19 % Calories 216 DIETARY EXCHANGE: Meat 1 Vegetable 1 Starch 2 Fat 1/2