Cooking Mommy: Creamy Broccoli Cheese Soup

Tuesday, February 28, 2012

Creamy Broccoli Cheese Soup

So I went to go make my other Broccoli Cheese Soup recipe the other day and realized I didn't have a can of diced tomatoes with chilies, so I had to improvise. I love the way this soup came out, and I called it "creamy" because it's thick and creamy. My other recipe is spicy and this one is not, so you can enjoy this one if you don't like spicy foods. I have been enjoying a cup of this with my chicken wrap for lunch almost every day, and I love it! I hope you enjoy!

Ingredients
6 cups chicken broth
2 lb bags of frozen broccoli florets
cooking spray
1 small onion, finely diced
1 Tbsp garlic powder
1 1/2 tsp salt
10oz reduced fat velvetta cheese, cubed
1/2 cup cornstarch
1 cup water

Directions
Spray large stock pot with cooking spray and sautee your onion for a few minutes until tender. Add chicken broth, broccoli, garlic, and salt. Bring a boil and then cook on medium for 15-20 minutes. In a small bowl, combine cornstarch and 1 cup water until completely blended. Add cornstarch mix and cubed cheese to soup. Bring to a low boil and then reduce immediately to a simmer. Stir constantly until all cheese is melted and soup thickens.

WW points: 1.5 points 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.