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Broccoli-Cheese Soup - Daily Dish

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Old 01-15-2005, 07:02 AM   #1
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Default Broccoli-Cheese Soup - Daily Dish

from the Daily Dish - January 15, 2005

Broccoli Cheese Soup


Looking for a warm winter soup to take away the cold January chill? The following recipe for broccoli cheese soup was contributed by an online member and is acceptable for all Phases of The South Beach Diet™. This meal is a great way to enjoy your servings of vegetables and protein.

Broccoli Cheese Soup

Serves 2
Ingredients
1 pound frozen winter-style veggies (broccoli and cauliflower)
1 1/2 cans low-sodium, fat-free chicken broth
1/2 10-ounce can of diced tomatoes or diced tomatoes with green chiles
4-5 ounces low-fat cream cheese, 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.
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Old 01-18-2005, 11:14 AM   #2
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This soup was great! I pureed in the food processor after it was made. It actually makes more than 2 servings - very filling and delicious!
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Old 10-25-2005, 12:36 PM   #3
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Can you add RF Cheddar?
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Old 10-25-2005, 12:58 PM   #4
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KO, if you put some on top, it'd probably be okay, but in a soup like this, it tends to separate and not work very well. RF cheese just doesn't melt like regular fat does. Try it and see what you think.
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Old 08-30-2008, 05:44 PM   #5
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Smile broccoli cheese soup variation

I decided to make broccoli cheese soup, which I've never made.
Broccoli-Cheese Soup - Daily Dish.

I used fresh broccoli which was past its prime for eating raw.
and it seemed like it would be good with onions in it, so I sauteed a small onion.
and the sauteeing onion smelled so good that I added a clove of garlic to it.
and I used veggie broth because of my vegetarian son.
and the only canned diced tomatoes I had were with balsamic vinegar, olive oil, and basil.
and I cooked it in the microwave since it is disgustingly hot.
and I found that although we ALWAYS have low-fat cream cheese in the fridge, we only had about 1 T.

I had it with grated cheddar on the top and it was absolutely delish.
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Old 01-10-2009, 03:23 PM   #6
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do you think this soup can be frozen??

eta-- It is more than 2 months after my op and I wanted to update. I make a huge pot of this every week it is an awesome recipe!!!
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Last edited by kittycat40 : 03-18-2009 at 01:41 PM.
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Old 10-05-2009, 12:38 PM   #7
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Quote:
Originally Posted by beachgal View Post
KO, if you put some on top, it'd probably be okay, but in a soup like this, it tends to separate and not work very well. RF cheese just doesn't melt like regular fat does. Try it and see what you think.
I have found that Sargento RF shred cheese works pretty well. Bf and I put it in our eggs. We like it melted into the eggs, not on top. Never seems to seperate or get "funky". If you are able to get it, I suggest you try it. They are good, and do not taste RF. Especially the Sharp Cheddar. The Mexican Blend melts like a dream and is so creamy in Mexican dishes.
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Old 01-05-2010, 07:52 PM   #8
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I made this tonight to have in the fridge for either lunch or dinner tomorrow. I did kind of wing things a bit, I added a half bag of broccoli (that was already open in the freezer) plus a whole bag of cauliflower. Then I added more tomatos and their juice to make up for the more veggies soaking up liquid. added the cheese and kind of mashed it all up together. Tastes good. I was kind of curious once i put it in the pot cause it wasn't smelling too great. But simmered it for 40 mins and it smelled good. Gonna top with shredded cheese when I eat it.
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Old 01-08-2010, 02:23 PM   #9
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I made this for lunch today and it was yummy. I was a bit put off at first by the color since years ago I used to make the WW version that used (orangy-colored) Lite Velveeta.
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Old 04-10-2010, 08:08 PM   #10
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I made this today and it turned out yummy. Its not exactly what I had in mind when I think of broccoli & cheese soup but it was still very good! I am thinking of it as veggie & cheese soup instead. My hubby even liked it. Here is a pic of how mine turned out. I kinda mashed the veggies with a potato masher before I served it.

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Old 10-12-2010, 03:31 AM   #11
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I made this the other day and, even after doctoring it A LOT, I still wasn't impressed. So I've got it sitting in my fridge right now and I'm going to use it to make a chicken and brown rice casserole.
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Old 10-12-2010, 02:37 PM   #12
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i made some of this for lunches this week. instead of the diced tomatoes, i added some fresh made salsa that i had on hand. added a bit of hot sauce and mrs. dash to flavor it up a bit and topped it with avocado. really pretty tasty and i think the addition of the salsa really heightens the flavor.
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Old 10-31-2010, 04:33 AM   #13
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Oh, by the way, I threw this in the crockpot w/ some brown rice, chicken, carrots, and frozen green beans and it made a yummy casserole. LOL
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Old 10-31-2010, 07:58 AM   #14
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Sounds good Natasha. I'm glad you found a way to enjoy it.

I really, really like this soup. It's one of my phase 1 staples.
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Old 01-05-2011, 01:33 PM   #15
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I made this and just wasn't thrilled. I kind of winged the quantities of the vegs, used fresh as I hate frozen. I might take the previous suggestion of using it to make chicken in the crockpot.
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