Just the ticket for a cold day's lunch or dinner starter.
Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to break up any lumps of flour; turn heat to medium/high. Bring soup to a boil; reduce heat to low.
Add broccoli and simmer for 15-20 minutes until broccoli is tender, but not soft.
For each serving spoon one cup of soup into a bowl and garnish with a Tbsp. of shredded cheese and a pinch of parsley.
Note: Garnish with 1/2 cup shredded cheddar cheese and 2 tsp. minced fresh parsley if desired.
Each (app 1 1/2 cup) serving contains an estimated:
Cals: 126, FatCals: 42, TotFat: 5g
SatFat: 3g, PolyFat: 0g, MonoFat: 2g
Chol: 14mg, Na: 253mg, K: 368mg
TotCarbs: 15g, Fiber: 2g, Sugars: 5g
NetCarbs: 13g, Protein: 9g
This creamy soup is so delicious and so easy! We often use broccoli slaw instead of the florets to increase the fiber count.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (778g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 56 (38%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 14.9mg||5 %|
|Sodium 2733.7mg||94 %|
|Potassium 563.8mg||15 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 11.3g|
|Protein 10.8g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 148
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