Cooking Mommy: Broccoli Cheese Soup

Wednesday, November 18, 2009

Broccoli Cheese Soup

I love this soup! It's only 1 point per cup for Weight Watchers and 110 calories per cup. This helps me so much on my diet, and I eat it almost every day for lunch and don't get sick of it. I also love how I get more green veggies in my diet, something I struggle to do more of. It is a bit spicy, and even with the mild can of diced tomatoes with chilies, it still has a bite to it, but if you don't mind a bit of a kick to your food, it's delicious! Oh yes, I did find this online, so I can't take credit for it being my own recipe, but I still wanted to share.

Ingredients
-3 cans of chicken broth (or 6 cups)
-10oz reduced fat 2% milk Velvetta cheese
-2 - 1lb bags of frozen broccoli (I highly recommend using florets)
-1 can diced tomatoes with chilies (usually I use the smaller size can, but they had this larger can at Aldi and it turned out fine either way)

Directions
Mix chicken broth, broccoli, and can of tomatoes and chilies together in a large pot. Bring to a boil, and then simmer for 25 minutes. Cube cheese and mix into soup. Simmer just until the cheese is melted. This soup stays in the fridge or freezer well.

Weight watchers/Calories: 1 point or 110 calories per cup

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.