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  • Light Cheddar Cheese and Broccoli Soup

    2 votes
    Light Cheddar Cheese and Broccoli Soup
    Prep: 5 min Cook: 60 min Servings: 8
    by Kristi Rimkus
    89 recipes
    >
    Who says Cheddar Cheese and Broccoli soup has to be full of extra fat and calories? Simply swap out that heavy cream for potatoes, and full fat cheddar cheese for 2% cheddar, and you have a light and creamy soup with considerably fewer fat and calories.

    Ingredients

    • 1 quart low sodium free range chicken broth
    • 4 cups water
    • 1 package broccoli slaw
    • 2 large yukon gold potatoes, cut into 1" pieces
    • 1 cup spinach
    • 1 small onion chopped
    • 1 clove garlic, chopped
    • 1 tablespoon thyme, minced
    • 1 cup low fat buttermilk
    • 1 tablespoon lemon juice
    • 1 cup low fat cheddar cheese, shredded
    • 4 tablespoons parsley, minced

    Directions

    1. 1. Combine all ingredients except cheddar cheese, buttermilk and parsley in a large dutch oven, and simmer over medium heat for 1 hour until vegetables are tender.
    2. 2. Using and immersion blender, or a blender, puree soup until creamy. If you use a blender, be sure to puree in batches with care to keep soup from exploding from your blender.
    3. 3. Add cheese and buttermilk and blend well.
    4. 4. Top with parsley and a sprinkle of cheddar cheese.
    5. Amount Per Serving
    6. Calories: 55
    7. Total Fat: 1.57g
    8. Cholesterol: 5mg
    9. Sodium: 247mg
    10. Total Carbs: 4.80g
    11. Dietary Fiber: 0.75g
    12. Sugars: 2.59g
    13. Protein: 5.55g
    14. Weight Watchers Points 1

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    Reviews

    • Claudia lamascolo
      Claudia lamascolo
      sounds delicious!~

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