Low Fat Broccoli Cheese Soup Food

MICROWAVE CHEESY BROCCOLI SOUP! LOW-FAT!!

Steps:

• In a 2 qt microwave-safe dish, combine carrots and 2 tbls water.
• Cover and microwave on high for 3 minutes; stir.
• Cover and cook 3 minutes longer until tender.
• Add broccoli.
• Cover and cook 3 minutes; stir.
• Cover and cook 1 1/2 - 2minutes longer or until vegetables are tender.
• Stir in milk.
• In a small bowl, combine flour, boullion, salt and pepper; stir in remaining water until smooth.
• Pour over broccoli mixture.
• Cover and microwave on high for 11 minutes, STIRRING EVERY MINUTE until mixture boils and thickens. (Careful that it doesn't boil over).
• Stir in cheese until melted.

BROCCOLI CHEESE SOUP - 20 MINUTE FAST AND LOW FAT

Steps:

• Place broccoli and 3/4 cup water in microwave safe dish, Microwave broccoli until fork tender (about 6 min on high).
• Meanwhile in sauce pan, saute shallots until clear.
• When clear, add flour to pan and stir until flour cooked Add broth and 1/2 cup of broccoli water and 1/4 of broccoli spears.
• Mash entire mixture with a potato masher.
• Bring to a rapid boil.
• Boil for about 3-5 minutes.
• Decrease heat, add rest of broccoli spears (whole), half and half and cheese.
• Stir until cheese melts.
• Season to taste with salt and pepper and enjoy.

HEALTHIFIED BROCCOLI CHEDDAR SOUP

Steps:

• Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
• Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
• Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.