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Illinois Nutrition Education Programs

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Broccoli Soup

Servings: 6
Ingredients:
1 Tbsp. margarine
1 small onion, chopped fine
3 Tbsp. flour
1/8 tsp. pepper
2 cups skim milk (or 2/3 cup powdered milk + 1 cup water)
2 cups low fat shredded cheese
2 cubes chicken bouillon (low-sodium)
1½ cups water
1 cup cooked broccoli, chopped
- paprika, if desired
    Instructions:
  1. Melt butter in 3 quart saucepan over low heat.
  2. Add onion and cook until lightly browned.
  3. Remove from heat.
  4. Stir in flour and pepper.
  5. Add milk gradually, stirring constantly.
  6. Cook until thickened.
  7. Add cheese and stir until melted.
  8. Remove from heat.
  9. Dissolve bouillon cubes in hot water.
  10. Stir into cheese mixture.
  11. Add chopped broccoli.
  12. Heat to serving temperature.
  13. Sprinkle with paprika, if desired.

Nutrition Facts (per serving) - Calories 179  ~ fat 7 g ~ calories from fat 65  ~ sodium 1658 mg ~ total carbohydrate 15 g ~ fiber 1.5 g

Keywords: vegetable, soup, broccoli

This material was funded in part by USDA's Supplemental Nutrition Assistance Program (SNAP) and Expanded Food & Nutrition Education Program (EFNEP). The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call 1-800-843-6154.