LOW FAT BROCCOLI SOUP RECIPES

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CARROT BROCCOLI SOUP RECIPE: HOW TO MAKE IT



Carrot Broccoli Soup Recipe: How to Make It image

This soup is a staple at our house. It's easy, fast, nutritious and so yummy! —Sandy Smith, London, Ontario

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tablespoon butter
3 cups fresh broccoli florets
3 cups fat-free milk, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons all-purpose flour

Steps:

  • In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.

Nutrition Facts : Calories 168 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 633mg sodium, CarbohydrateContent 24g carbohydrate (15g sugars, FiberContent 4g fiber), ProteinContent 10g protein. Diabetic Exchanges 2 vegetable

CARROT BROCCOLI SOUP RECIPE: HOW TO MAKE IT



Carrot Broccoli Soup Recipe: How to Make It image

This soup is a staple at our house. It's easy, fast, nutritious and so yummy! —Sandy Smith, London, Ontario

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tablespoon butter
3 cups fresh broccoli florets
3 cups fat-free milk, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons all-purpose flour

Steps:

  • In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.

Nutrition Facts : Calories 168 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 633mg sodium, CarbohydrateContent 24g carbohydrate (15g sugars, FiberContent 4g fiber), ProteinContent 10g protein. Diabetic Exchanges 2 vegetable

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