Broccoli Cheese Soup
Posted by MRC Kitchen on November 4, 2014
Soups are such a great food choice for so many reasons! Versatility - you can enjoy them at lunch or dinner. Servings - you can make enough for the whole family in just one batch. Convenience - they're a make-ahead recipe. So why not try out our version of a soup classic, Broccoli Cheese Soup. This is perfect for the cool days ahead when you want something to warm you up. A delicious contrast between thick, creamy, and cheesy, this soup is sure to hit the spot! So dish it up tonight and you'll agree healthy comfort food never tasted so good!
Ingredients:
- 2 C. low sodium broth
- 14 oz. broccoli, steamed until soft
- 2 oz. green onions
- 1/4 tsp. salt
- Dash of pepper
- 2 small garlic cloves, minced
- 2 C. almond milk, unsweetened, unflavored (or other non-dairy milk)
- 4 pkg. Cream of Chicken with Vegetables HNS
- 8 oz. sharp cheddar cheese, shredded
- 2 tsp Splenda (or one packet)
Instructions:
- Combine chicken broth, MRC Cream Of Chicken & Vegetable supplement, green onion, salt, pepper, and garlic in saucepan, and bring to a boil.
- Reduce heat and simmer 10 minutes.
- Allow soup to slightly cool and then pour soup into a blender. Remove center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
- Blend until smooth.
- Steam broccoli until tender.
- Return soup to pan, and stir in milk, steamed broccoli, Splenda (optional) and 6 oz. of cheese.
- Warm until cheese melts.
- Pour in bowl, garnish with a few green onions, red pepper slivers, and remaining 2 oz cheese.
Makes four servings | One serving replaces: 4 oz. protein, 4 oz. vegetables, ½ carbohydrate, and 1 HNS
