Light Cream Of Broccoli Soup With Cheddar Cheese
By: Kristi Rimkus
Published: Saturday, March 6, 2010 - 7:30am

Ingredients




1 quart low sodium free range chicken broth
4 cups water
1 package broccoli slaw
1 cup spinach
1 small onion chopped
1 clove garlic, chopped
1 tablespoon thyme, minced
1 cup low fat buttermilk
1 tablespoon lemon juice
1 cup low fat cheddar cheese, shredded
4 tablespoons parsley, minced
2 large yukon gold potatoes cut into 1" pieces

Preparation

1 Combine all ingredients except cheddar cheese, buttermilk and parsley in a large dutch oven, and simmer over medium heat for 1 hour until vegetables are tender. 2 Using and immersion blender, or a blender, puree soup until creamy. If you use a blender, be sure to puree in batches with care to keep soup from exploding from your blender. 3 Add cheese and buttermilk and blend well. 4 Top with parsley and a sprinkle of cheddar cheese.

About


Why should creamy soups be heavy, when they could be light and full of flavor? 
Simply swap heavy cream for potato, and full fat cheddar for light shredded cheddar cheese, and you'll have a light, creamy, cheesy soup.
Amount Per Serving
Calories: 55
Total Fat: 1.57g
Cholesterol: 5mg
Sodium: 247mg
Total Carbs: 4.80g
Dietary Fiber: 0.75g
Sugars: 2.59g
Protein: 5.55g