Low fat broccoli cheese soup cooking light,high carb low fat diet menu,dr oz 2 week rapid weight loss meal ideas - Good Point

Fat-free evaporated milk is one of my new favorite secret weapons when it comes to cutting fat and calories in comfort foods. I first used the milk in place of cream for an Alfredo sauce (my husband’s favorite), and we couldn’t taste the difference. So rip into your new toy like the excited fifteen year old girl who’s writing this and get cooking! Now if you’ll excuse me, I have a pot of soup to devour and some Downton Abbey to watch.
I do love broccoli and cheese soup, but French onion and butternut squash are up there on the list too.
I used to have a food processor AND a mini vita mix, but apparently I gave them TOO MUCH loving and they sadly died after 3 months. My favorite soup would have to be a tie between New England Clam Chowder (so bad, yet soooo good ) and my mother’s chicken & vegetable soup! I next put it to the test in a broccoli cheese soup.  Although it still isn’t a low fat soup because of the cheese, it has a wonderful flavor and is much lower in calories than a similar chain restaurant soup, which is listed at 500 calories and 38 grams of fat!

In a covered saucepan, simmer broccoli, onion, celery, and carrots in vegetable stock over low heat for 10-15 minutes, until vegetables soften. In the same saucepan, over medium heat, make your roux by melting butter and adding in flour. And what could be a better way to break in your new favorite kitchen gadget than a ridiculously healthy but even more ridiculously delicious seasonally appropriate healthy broccoli and cheese soup described in a very endearing run-on sentence? In the recipe, you add the pumpkin after thickening the sauce and the broth right before pureeing the soup.
I got 485 for the entire recipe which would be 4 servings at 121 calories each instead of the 75 listed. Evaporated milk has a lower water content and is shelf stable – for this reason, it is more calorically dense than regular skim milk (25 calories per ounce vs. She’s a complete sweetheart and I so admire her for sticking to the diet that is most conducive to her health, all well helping others do the same. You could let it thaw and pop it in the pot with the rest of the ingredients toward the end of the cooking process.

10 calories per ounce), but it has a thicker, creamier texture that works well as a substitute for heavy cream or half and half in cream-based soups and sauces. Add in minced garlic and cook, stirring occasionally, until golden, about 3 -4 more minutes. Allow mixture to come to a simmer, then reduce heat and cook 3-5 additional minutes, until thickened. Pop off the blade part, stick it in your dishwasher, and then go eat bon bons on the beach while watching the sunset.
Alternately, if you do not own an immersion blender and it is completely impossible for you to sprint to the store and buy one this very instant (which I highly recommend you do, by the by), puree the broccoli mixture in batches in a standing blender until smooth.

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Comments Low fat broccoli cheese soup cooking light

  1. I_am_Virus
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