Broccoli/cheese Soup

justmarvi · 07-21-2005, 09:38 AM

This sounds like a recipe we can enjoy! Found it out on the web and had it stashed in my puter low carb recipes. Good idea on adding the cheese, etc in with individual servings. Thanks to the cook!
*****************************

I've made this up as I go and I never measure when I cook. Please feel free to change any part of the recipe to your personal taste.

1 large pkg frozen broccoli (any kind)
Cover broccoli with water (just cover no more than that)
Add sodium free or low sodium chicken broth (if you can have salt use regular
broth)
Add chopped celery and onion
Add basil and red pepper

Boil till broccoli and until veggies are tender. I then take a hand held Braun mixer and puree till creamy and smooth right in the pot. Sometimes I add to the individual bowl the following: low fat cheese, dollop of light cream, small
sprinkle of butter buds, dollop of light sour cream, add anything you like. It's my miracle soup!

I also do this with asparagus and other vegetables. It's so easy, and I love
creamy soups. A package of mixed vegetables could yield a wonderful creamy
sauce for chicken or meatloaf.

sanderson76 · 07-21-2005, 09:52 AM

Oh I just found one too...

Broccoli Cheese Soup

1 pound frozen winter-style veggies (broccoli and cauliflower)

1 1/2 cans low-sodium, fat-free chicken broth

1/2 of a 10-ounce can of diced tomatoes or diced tomatoes with green chiles

4 to 5 ounces low-fat cream cheese, cubed*

Place the veggies, tomatoes, and broth in a large pot. Bring to a boil, then lower the heat and simmer for 40 minutes. Add the cheese and let it melt as you stir it. Mash up veggies or leave them whole.

*Note: A serving of cream cheese is 2 ounces, so I'd use 4 ounces for the recipe, not 5.

Darkfire · 07-21-2005, 12:18 PM

I seriously heart soups since I got my magic bullet. I just pull some out blend it and plop it back in. Oh be still my heart, THICK soups THICKENED with the veggies in it....swoon.

Ok I am a freak, I know this....but I tried for years suffering through runny soups....

sanderson76 · 07-21-2005, 12:29 PM

I have thought about a magic bullet. So you would strongly suggest one over a blender?

07-21-2005, 09:38 AM	#1
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	Broccoli/cheese Soup This sounds like a recipe we can enjoy! Found it out on the web and had it stashed in my puter low carb recipes. Good idea on adding the cheese, etc in with individual servings. Thanks to the cook! ***************************** I've made this up as I go and I never measure when I cook. Please feel free to change any part of the recipe to your personal taste. 1 large pkg frozen broccoli (any kind) Cover broccoli with water (just cover no more than that) Add sodium free or low sodium chicken broth (if you can have salt use regular broth) Add chopped celery and onion Add basil and red pepper Boil till broccoli and until veggies are tender. I then take a hand held Braun mixer and puree till creamy and smooth right in the pot. Sometimes I add to the individual bowl the following: low fat cheese, dollop of light cream, small sprinkle of butter buds, dollop of light sour cream, add anything you like. It's my miracle soup! I also do this with asparagus and other vegetables. It's so easy, and I love creamy soups. A package of mixed vegetables could yield a wonderful creamy sauce for chicken or meatloaf.

07-21-2005, 09:52 AM	#2
sanderson76 MAJOR LCF POSTER! Join Date: Feb 2005 Location: NC Posts: 1,452 Gallery: sanderson76 Stats: 147/141/125 WOE: LC Start Date: 06/29/08	Oh I just found one too... Broccoli Cheese Soup 1 pound frozen winter-style veggies (broccoli and cauliflower) 1 1/2 cans low-sodium, fat-free chicken broth 1/2 of a 10-ounce can of diced tomatoes or diced tomatoes with green chiles 4 to 5 ounces low-fat cream cheese, cubed* Place the veggies, tomatoes, and broth in a large pot. Bring to a boil, then lower the heat and simmer for 40 minutes. Add the cheese and let it melt as you stir it. Mash up veggies or leave them whole. *Note: A serving of cream cheese is 2 ounces, so I'd use 4 ounces for the recipe, not 5. __________________ Samantha

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07-21-2005, 12:18 PM	#3
Darkfire MAJOR LCF POSTER! Join Date: Jul 2002 Location: Baltimore, Maryland 21225 Posts: 1,132 Gallery: Darkfire Stats: 300+/???/137 new scale le sigh WOE: Mostly Paleo/Atkins Organic Start Date: Once Again June 30 08	I seriously heart soups since I got my magic bullet. I just pull some out blend it and plop it back in. Oh be still my heart, THICK soups THICKENED with the veggies in it....swoon. Ok I am a freak, I know this....but I tried for years suffering through runny soups....

07-21-2005, 12:29 PM	#4
sanderson76 MAJOR LCF POSTER! Join Date: Feb 2005 Location: NC Posts: 1,452 Gallery: sanderson76 Stats: 147/141/125 WOE: LC Start Date: 06/29/08	I have thought about a magic bullet. So you would strongly suggest one over a blender?