Cooking Mommy: Delicious Broccoli Cheese Soup

Wednesday, February 20, 2013

Delicious Broccoli Cheese Soup

So I've been playing around with my Creamy Broccoli Cheese Soup, and I modified it a little bit to come up with this recipe, and it is absolutely delicious! Best of all, it is only 1 Weight Watcher Point per cup and it doesn't taste like diet food. My friend and her mom absolutely loved this soup and wanted the recipe.

Ingredients
6 cups chicken broth
2 lb frozen bags of broccoli florets or about 10 cups
cooking spray
1/2 yellow onion, diced
1 Tbsp garlic powder
1 1/2 tsp salt
8oz reduced fat velvetta cheese, cubed
1/4 cup cornstarch (leave out for low carb)
6 Tbsp light sour cream
1 cup water

Directions
Spray large stock pot with cooking spray. Sautee onion on medium heat until tender. Add chicken broth, broccoli, garlic powder, and salt to pot. Bring a boil and then cook on medium, covered, 15-20 minutes. In a small bowl, combine cornstarch, 1 cup water, and sour cream until completely blended. Add corn starch and sour cream 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. Makes about 12-14 cups.

Weight Watcher Points: 1 point per cup or about 99 calories

No comments:

Post a Comment

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.