Light Cream Of Broccoli Soup With Cheddar Cheese

Name: Light Cream Of Broccoli Soup With Cheddar Cheese
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package broccoli slaw; 1 clove garlic, chopped; 1 tablespoon lemon juice; 1 cup low fat buttermilk; 1 cup low fat cheddar cheese, shredded; 1 quart low sodium free range chicken broth; 1 small onion chopped; 4 tablespoons parsley, minced; 1 cup spinach; 1 tablespoon thyme, minced; 1 cup Water; 2 large yukon gold potatoes cut into 1" pieces

“Light Cream Of Broccoli Soup With Cheddar Cheese requires approximately 45 minutes from start to finish. For $1.99 per serving, you get a main course that serves 4. One serving contains 190 calories, 16g of protein, and 4g of fat. Head to the store and pick up broccoli slaw, water, chicken broth, and a few other things to make it today. Not a lot of people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 88%, this dish is amazing. Try Light Cream of Broccoli Soup, Light Cream of Broccoli Soup, and Cream of Broccoli Cheddar Soup for similar recipes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Broccoli slaw1 package
Garlicchopped1 clove
Lemon juice1 tbsp
Buttermilk1 cup
Cheddar cheeseshredded1 cup
Chicken broth1 quart
Onionsmall1 small
Parsleyminced4 tbsp
Spinach1 cup
Thymeminced1 tbsp
Water1 cup
Yukon gold potatoeslarge2 large

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Combine all ingredients except cheddar cheese, buttermilk and parsley in a large dutch oven, and simmer over medium heat for 1 hour until vegetables are tender.Using and immersion blender, or a blender, puree soup until creamy. If you use a blender, be sure to puree in batches with care to keep soup from exploding from your blender.
2
Add cheese and buttermilk and blend well.Top with parsley and a sprinkle of cheddar cheese.