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Cream of Broccoli - Reduced Fat Recipe

Looking for an easy Cream of Broccoli - reduced fat recipe? Learn how to make Cream of Broccoli - reduced fat using healthy ingredients.


Submitted by diane4394

Makes 6 servings



A reduced fat, reduced sodium version of a family favorite soup

Recipe Ingredients for Cream of Broccoli - reduced fat

1/2 medium onion, chopped
1/4 cup butter, melted
1/4 cup flour
1/2 cup half-and-half
1 1/2 cup skim milk
2 cups low sodium chicken broth
1 lb broccoli, fresh
1 cup carrots, Julienned
1 (pinch) black pepper
1/4 tsp nutmeg
8 oz sharp cheddar cheese, grated

Recipe Directions for Cream of Broccoli - reduced fat

  1. Melt butter. Saute onion in butter. Set onion aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half and half (making a roux). Add the chicken stock, whisking all the time. Simmer for 20 minutes.

  2. Chop each vegetable ingredient in the food processor. Microwave each one for 2 minutes (in a covered dish). Add to the soup base and cook for 20-25 minutes. Add salt and pepper to taste. (The soup should be thickened by now.)

  3. Just before serving, stir in the grated cheese until it melts. Stir in the nutmeg and serve.

Categories

Soup

Nutrition Facts
Serving Size 317.1g
Amount Per Serving
Calories
329
Calories from Fat
207
% Daily Value*
Total Fat
23.0g
35%
Saturated Fat
14.4g
72%
Trans Fat
0.0g
Cholesterol
69mg
23%
Sodium
385mg
16%
Potassium
478mg
14%
Total Carbohydrates
16.4g
5%
Dietary Fiber
2.8g
11%
Sugars
6.0g
Protein
15.8g
Vitamin A 87% Vitamin C 116%
Calcium 42% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in calcium
  • High in phosphorus
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in saturated fat
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