South Beach Diet - Cheese and broccoli soup




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The New Me Lyla
01-17-2008, 07:17 PM
Does any one have a reciepe for cheese and broccoli soup?


Schmoodle
01-17-2008, 07:26 PM
Here's one in the from the recipes: http://www.3fatchicks.com/forum/showthread.php?t=51890

Here's another I use too:

Cream of Broccoli Chicken Soup
1 T Olive Oil
1 onion, chopped
8 oz neufchatel cream cheese
1 14.5 oz can chicken broth
3 cups broccoli, chopped
1 cup low fat cheddar cheese, grated
1 cup cooked chicken, chopped
2/3 cup fat free half and half

In large saucepan, heat oil and add onions. Cook until translucent. Add broth and heat until boiling, stirring. Add chicken and broccoli; cook until broccoli is tender, about 5 minutes. Add cheeses and half and half. Reduce heat and cook another minute, stirring, to melt and incorporate cheese.

4 servings

cottagebythesea
01-17-2008, 08:18 PM
Thanks for that recipe, Schmoodle! I'm going to try it out this weekend. I'm not really crazy about some of the other recipes for Cream of Broccoli, they haven't had the flavor I'm looking for, but this sounds great!


Phoebe7879
01-17-2008, 10:39 PM
Ohhh that sounds good.. Is that for Phase 1 or 2?

THINBYJUNE
01-17-2008, 10:43 PM
:welcome2: Phoebe. I make it in Phase 1 but use a lowfat cream cheese. Although, the one Schmoodle mentioned may be low fat I just don't know and don't want to give you bad info. :)

Phoebe7879
01-17-2008, 10:49 PM
Cool!! Thanks for the welcome =)

cottagebythesea
01-18-2008, 06:48 AM
The neufchatel cream cheese is the same as lowfat cream cheese. It has 1/3 less calories than the regular kind. I know it's not available in some areas, so any lowfat cream cheese would do.

Schmoodle
01-18-2008, 07:45 AM
I also think you should be able to do this with evaporated skim milk and/or Laughing Cow Lite Cheese, but I haven't experimented with it yet.

JessieW
01-18-2008, 09:17 AM
I use the broccoli and cheese soup recipe that is sticky-ed in Phase II Soups and Stews--it is awesome. Mmmmm.

Barb0522
01-18-2008, 10:01 AM
That's the one I use too, Jessie http://www.3fatchicks.com/forum/showthread.php?t=42365

I love that recipe. Sometimes I add mushrooms too it and sometimes I top it with a little broccoli at the end that hasn't been run through the hand blender.

Schmoodle
01-18-2008, 10:23 AM
Wow, Velveeta's okay for us? And all that flour? Does the WW flour work in a roux for thickening like white flour? I would think adding the flour without cooking it a bit first would give it a raw flour-y taste. Do tell! I think it's time to open the lab and spend a day experimenting with broccoli cheese soups. I usually end up combining what I like from several different recipes!

murphmitch
01-18-2008, 10:51 AM
I'm surprised you can use white flour in the recipe. I would be tempted not to add it and just have a bit thinner broth.

SAnativegirl
01-18-2008, 11:35 AM
I've never looked for fat free half and half. Is it sugar free? Should I be using this in coffee (I olny have a cup or two in am) instead of sugar free dry creamer which had fat? or maybe buy the dry skim milk and use it for baking oatmeal bars.
broccoli soup sounds good tonite, too.

cottagebythesea
01-18-2008, 12:26 PM
Schmoodle, I have a pot of your soup simmering on the stovetop right now. I'll let you know how I like it. I'm going to use evaporated skim milk instead of the ff 1/2 & 1/2 though. I'm sure it will have the same result.

SAnativegirl, WELCOME! I don't have any of the 1/2 & 1/2 on hand right now, but I'm sure it has sugar, however, the sugars come from the lactose in the milk, so it's okay. That powdered creamer that you use most likely has transfats and high-fructose corn syrup in it. Check the label. If it does, you shouldn't have it on this diet.

When I've made that Phase 2 broccoli soup, I always used ww flour rather than the white flour. I didn't care for that recipe, though, because it tasted "sweet" to me. I think it was probably the lowfat Velveeta. Yuck.

Schmoodle
01-18-2008, 01:42 PM
cottage, I'm jealous, it's very yummy. I'm sure when I've made it before I used the evap milk, because I rarely have the half and half on hand, and I use that milk a lot.

JessieW
01-18-2008, 01:50 PM
In the second, Phase 2 recipe, I always use WW flour and it is fine. It takes a little longer to thicken than the recipe says, though. Velveeta is slightly higher fat but I use skim milk so it sort of balances out.

cottagebythesea
01-18-2008, 04:03 PM
Schmoodle, :drool::drool::drool::drool::drool: That had to be the BEST Cream of Broccoli soup I've ever had! :broc:
And I didn't add any milk to it at all, it didn't need it. Thanks!

Schmoodle
01-18-2008, 11:26 PM
That's great, I'm glad you liked it!

xGurlyGrlx
01-19-2008, 12:41 AM
I decided to make the soup tonight since I had everything. I didn't put the chicken in though. I had a thin pork chop and the soup. I think itís probably the best cream of broccoli soup I have had. It was really delicious. Thanks for sharing!!! :D

Schmoodle
01-19-2008, 08:55 AM
It makes me happy to be able to pay back for some of the great recipes I've gotten here. Since you guys like it so much, I guess I should post it in the recipes. I thought I had done that already, but I sure can't find it!

jeepifer
01-19-2008, 02:53 PM
If it's just the flour that's used as a thickener, can you use guar or xanthan gum instead? Obviously not in the quantity called for ( LOL! ) but that would thicken w/o the carbs.

Schmoodle
01-23-2008, 04:27 PM
jeepifer, just saw your question, but unfortunately I don't know the answer. I don't have any experience using either of those things.

TechieGrrl09
01-23-2008, 10:07 PM
This recipe is from The South Beach Diet Online. Personally, I am going to try this with just 1 pound of broccoli first. The second recipe here is something I just bought the ingredients to make. I will either omit the flour all together or use ww flour. Good luck and I hope you find a recipe you like.

Ingredients
1 pound frozen winter style veggies (broccoli and cauliflower)
1 1/2 can low-sodium, fat-free chicken broth
1/2 10-ounce can of diced tomatoes or diced tomatoes with green chilies
4-5 ounces low-fat creamy cheese, such as Velveeta Light, cubed

Instructions
Place the veggies, tomatoes, and broth in a large pot. Bring to a boil, then lower the heat and simmer for 40 minutes. Add the cheese and let it melt as you stir it. Mash up veggies or leave them whole.
Recipe created by an online member.
Nutritional Information:
131.81 calories
5.52 g sugar
4.08 total fat (2.33 g sat)
11.91 mg cholesterol
12.6 g carbohydrate
11.74 g protein
3.51 g fiber
732.24 mg sodium

Here is another recipe from this forum.

Broccoli and Cheese Soup to Die For! Broccoli and Cheese Soup
From Cooking Light

Processed cheese melts beautifully, giving this soup a smooth texture and mild flavor. (From Laurie: I used WW flour instead of all purpose, and because the Velveeta Light has sugar and other things in it, I used regular Velveeta and then used 1% milk instead of 2% to cut the fat from the Velveeta. Turned out amazing!)

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets (Or two heads, chopped fine)
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Yield: 6 servings (serving size: 1 1/3 cups)

CALORIES 203 (28% from fat); FAT 6.3g (satfat 4g, monofat 1.8g, polyfat 0.4g); PROTEIN 15.6g; CARBOHYDRATE 21.7g; FIBER 2.9g; CHOLESTEROL 24mg; IRON 1.2mg; SODIUM 897mg; CALCIUM 385mg;
Cooking Light, JANUARY 2002

zoerba
01-24-2008, 09:45 PM
Has anyone tried the Ph 1 sticky broccoli and cheese soup recipe? Is it any good? I'm thinking of making it for dinner but don't want to be disappointed...

Phoebe7879
01-25-2008, 02:56 AM
Cream of Broccoli Chicken Soup
1 T Olive Oil
1 onion, chopped
8 oz neufchatel cream cheese
1 14.5 oz can chicken broth
3 cups broccoli, chopped
1 cup low fat cheddar cheese, grated
1 cup cooked chicken, chopped
2/3 cup fat free half and half

In large saucepan, heat oil and add onions. Cook until translucent. Add broth and heat until boiling, stirring. Add chicken and broccoli; cook until broccoli is tender, about 5 minutes. Add cheeses and half and half. Reduce heat and cook another minute, stirring, to melt and incorporate cheese.

4 servings

I made it this evening and it was excellent!!