Appetizers / Soups / Salads

Cream of Broccoli and Cheese Soup is for Soup.

Cream of Broccoli and Cheese Soup takes 20 minutes to prepare.

Cream of Broccoli and Cheese Soup takes 10 minutes to cook.

Cream of Broccoli and Cheese Soup makes 6 servings.

The ingredients for Cream of Broccoli and Cheese Soup are:

* 3 cup water
* 3 teaspoons herb-ox lo/no sodium chicken bullion
* 1 pound broccoli crowns, trimmed and chopped
(6 cups)
* 2 14-ounce cans cannellini beans, rinsed (or 3.5C fresh
cooked)
* 1/4 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1/4 teaspoon ground nutmeg
* 1 cup shredded extra-sharp Cheddar cheese

optional:
3T Hormel bacon bits (not included in nutritional info)

Here is how you make Cream of Broccoli and Cheese Soup:

Preparation 1. Bring bullion and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt, pepper & nutmeg and cook until the beans are heated through, about 1 minute. 2. Transfer half the mixture to a blender with half the cheese and puree (add bacon here if using). (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve hot.Tips & Notes * Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. Or better yet, make your own!Adapted from the Original Recipe Here:http://www.eatingwell.com/recipes/broccoli_cannellini_bean_cheddar_soup.htmlServing Size:?Makes 6 1C servingsNumber of Servings: 6Recipe submitted by SparkPeople user TAMRACLOVEC.

The nutritional information for Cream of Broccoli and Cheese Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 203.0

• Total Fat: 6.3 g
• Cholesterol: 16.7 mg
• Sodium: 458.7 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 9.6 g
• Protein: 14.8 g