Broccoli-Cheese Soup

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Broccoli-Cheese Soup

 

From : http://www.8thcontinent.com/

Top this creamy cheese soup with popcorn for a fun garnish.

 

 

Total: 25 min

Prep: 10 min

Cook: 15 min

 

Makes 5 servings (1 1/4 cups each)

 

 

 

Ingredients

 

1 tablespoon soy butter or margarine

1 medium onion, chopped (1/2 cup)

1 tablespoon all-purpose flour

1 teaspoon salt

3 cups 8th Continent™ original soymilk

2 teaspoons cornstarch

1 1/2 cups shredded Veggie Cheddar cheese (6 ounces)

3 cups bite-size fresh or frozen (thawed) broccoli flowerets

 

 

Directions

 

1. Melt butter in 3-quart saucepan over medium heat. Stir in onion, flour

and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.

 

2. Stir together soymilk and cornstarch with wire whisk until smooth.

Gradually stir into onion mixture. Cook 5 to 7 minutes, stirring frequently,

until thick and bubbly.

 

3. Stir in cheese. Cook 3 to 5 minutes, stirring frequently, until cheese is

melted. Stir in broccoli. Heat until hot, stirring occasionally.

 

 

 

Nutritional Information

 

1 Serving: Calories 250 (Calories from Fat 140); Fat 15g (Saturated 9g);

Cholesterol 40mg; Sodium 820mg; Potassium 440mg; Carbohydrate 14g (Dietary

Fiber 4g); Protein 16g

 

% Daily Value: Vitamin A 60%; Vitamin C 60%; Vitamin D 15%; Calcium 45%;

Iron 8%; Folic Acid 15%

 

Diet Exchanges: 2 Lean Meat; 1 1/2 Fat; 1 Carbohydrate Choices

 

High Altitude (3500-6500 ft)

 

Increase cook time in step 2 to 8 to 10 minutes.

 

 

Success Hint

True Cheddar lovers will want to use sharp Cheddar for its intense flavor.

 

Variation

Try bite-size cauliflower pieces instead of the broccoli. Using fresh

cauliflower or broccoli? You’ll need to cook the soup about 5 minutes longer

than if using frozen.

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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