Southwestern Broccoli Cheese Soup Recipe
A friend gave me the recipe for this chunky vegetable soup, which I've been making for years. Recently, I changed the ingredients to give it some southwestern flair--and my husband liked it even better.
-Peggy Hendrix of Richardson, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 3 tablespoons all-purpose flour
- 4 cups water
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 teaspoon pepper
- 1 cup chunky salsa
- 2 cups fat-free milk
- 3 cups frozen cubed hash brown potatoes
- 4 cups fresh broccoli florets
- 4 teaspoons reduced-sodium chicken bouillon granules or 2 vege
- 6 ounces reduced-fat process cheese (velveeta) cubed
- Carbohydrate 10.0651326919094 g
- Cholesterol 0 mg
- Fat 0.302825655330794 g
- Fiber 2.25602578694286 g
- Protein 2.31829599418094 g
- Saturated Fat 0.0435290313496847 g
- Serving Size 1 1 serving (272g)
- Sodium 274.41880929301 mg
- Sugar 7.80910690496657 g
- Trans Fat 0.139985933053176 g
- Calories 48 calories
Directions In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender. Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through. Yield: 9 servings (about 2 quarts). Originally published as Southwestern Broccoli Cheese Soup in Light & Tasty June/July 2004, p39
