Emily's Broccoli Cheese Soup
"This is an easy weeknight dinner. I came up for it because I wanted a lighter version of the classic comfort soup."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 2 tablespoons canola oil
- 1 teaspoon italian seasoning
- 1 small onion finely diced
- 1 cup grated carrots
- 2 cups low-sodium chicken stock
- 1 (10.75 ounce) can reduced-fat reduced-sodium cream of chicken soup (such as campbell'sâ® healthy request)
- 1 tablespoon montreal steak seasoning
- 1 teaspoon freshly ground black pepper
- 1 large head broccoli cut into bite-size pieces
- 1/2 cup shredded reduced-fat cheddar cheese
- 6 tablespoons reduced-fat sour cream
- Carbohydrate 6.32928583358286 g
- Cholesterol 2.94937499750674 mg
- Fat 5.67814833256646 g
- Fiber 1.08819999695339 g
- Protein 1.85457083314687 g
- Saturated Fat 0.93661708285583 g
- Serving Size 1 1 serving (134g)
- Sodium 203.816791664097 mg
- Sugar 5.24108583662948 g
- Trans Fat 0.128331249960491 g
- Calories 81 calories
Directions Combine chicken stock, chicken soup, cornstarch, steak seasoning, black pepper, Italian seasoning, and garlic powder together in a slow cooker set. Heat canola oil in a skillet over medium-high heat. Cook and stir broccoli, carrots, and onion in hot oil until onion is translucent, about 5 minutes. Transfer broccoli mixture to slow cooker. Cook on Low for 3 to 4 hours; add Cheddar cheese and stir until melted. Ladle soup into bowls and top each portion with a dollop of sour cream.
