2002 Broccoli Cheddar Soup

By boandozzy

One serving (1 cup) equals 203 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 873 mg sodium, 18 g carbohydrate, 1 g fiber, 18 g protein.

Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat, 1/2 fat-free milk.

Originally published as Broccoli Cheddar Soup in Light & Tasty October/November 2001, p13

Ingredients

• 1 medium bunch broccoli, coarsely chopped (4 cups)
• 5 teaspoons cornstarch
• 1-1/2 cups fat-free milk
• 1 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon sherry, optional
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• Dash paprika

Details

Servings 3
Preparation time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

In a saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in another saucepan, combine the cornstarch, milk and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the butter, sherry if desired, salt, pepper and nutmeg. Reduce heat. Add cheese and broccoli; heat just until cheese is melted. Sprinkle with paprika. Yield: 3 servings.