Despite a few warmer days (we're in the 30's!), winter is still here. And while that's the case soup is still on! I was surprised to find a cheese soup for under 200 calories a bowl. Granted, it's not REALLY a cheese soup like Panera's Broccoli Cheddar, but it's close enough for me.
INGREDIENTS
2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 stalk celery, finely chopped (feel free to add more celery
if you like celery; I don't, so I don't add much)
1 Tablespoon minced garlic
4 cups chicken broth (I usually use a mixture of low-sodium
chicken broth and broth made with chicken soup base because it gives it such
nice flavor)
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese
DIRECTIONS
Melt the butter in a large soup pot. Add onions,
carrots, and celery and saute over medium heat until tender. Add garlic
and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring
to a boil, and cook until potatoes are tender. Mix flour with water, add,
and simmer until soup is slightly thickened.
- Trick I learned the hard way- take your pot off the heat before adding dairy products!- otherwise you'll get gritty soup!-
Add milk and broccoli and
cook until broccoli is just tender and soup is heated through. Stir in
cheese, allow to melt, and serve.
VERDICT
Get out the tupperware containers- this makes a lot of soup! It reheats well and is a great light lunch, not to mention a great dinner with the addition of some fresh Italian bread.
NUTRTION
So.... I used the recipe database on myfitnesspal.com to get the calorie count. If you use the allrecipes.com version of this recipe, it's 180 calories a cup. But if you use this recipe that came from Pinterest.... I have no idea. Let's just call it 180.
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