LF Broccoli Cheese SOup
| 4 | cups water |
| 6 | cups broccoli florets |
| 1 | cup chopped onion |
| 1 | clove minced garlic |
| 1 | cup plain nonfat yogurt |
| 1/3 | cup all-purpose flour |
| 21 | ounces chicken broth, reduced sodium |
| 3/4 | cup water |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon ground red pepper |
| 1/8 | teaspoon pepper |
| 1 | cup sharp cheddar cheese |
- Bring 1 quart water to boil in large soup pot. Add broccoli and cook for 7 minutes or until tender. Drain and set aside. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and garlic and saute until tender. Add broccoli and onion mixture in a blender or food processor and pulse blend into small pieces. Combine yogurt and flour in a large saucepan and mix well with a wire whisk. Add broth and next 4 ingredients and stir well. Cook over medium heat for 20 minutes or until thickened. Add broccoli mixture and 3/4 cup cheese and heat until cheese is melted. Top with remaining cheese and serve.
- Makes 10 Servings
- Serving Size: 12 ounces
Soup
| Nutrition Facts | ||||||
Serving Size 276.9g |
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Amount Per Serving |
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Calories 109 Calories from Fat
42 |
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% Daily Value* |
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Total Fat
4.7g 7%
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Saturated Fat
2.7g 13%
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Trans Fat
0.0g |
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Cholesterol
13mg 4%
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Sodium
355mg 15%
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Total Carbohydrates
10.0g 3%
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Dietary Fiber
1.6g 6%
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Sugars
3.1g |
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Protein
7.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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