Would that totally screw it up? , I made this AND IT WAS SO GOOD! Mine also comes up as 2pts…??? Hi, I made this soup today and forgot the cheese but had put a couple of parmesan cheese rinds in to the soup. I did everything the same except I used broccoflower (hybrid of broccoli and cauliflower) and it tasted so good. It was still delicious and actually has 33 fewer calories per cup. I think I might try again with less cheese, but using full fat extra sharp cheddar (or something similar) to try and get it to taste a bit more like the soup I was thinking it would taste like. I added some chili flakes too. It would certainly make it healthier and lower in calories and WW points. Will definitely Italy make again, Pingback: Fall – November 5, 2016 – November 11, 2016 | Campagna's Kitchen. Never made a broccoli soup before. Perfect! When you say "reduced fat sharp cheddar" in your recipe but don't specify exact MF content, are you calculating based on 2% sharp cheddar? OH MY GOSH! Oh my….delicious. Pingback: 13 Freezer Meals to Make Your Dinners Easier | View From Our Terrace. I'm eating a bowl right now and I still love it. If you ever see beef oxtails at the supermarket they make a fabulous stock. It came out to about 150 calories for a cup and it made 6 cups. Thanks for this great easy recipe. It was great!! Delicious! Mix in broccoli, potato, … In a small saucepan, saute onion in butter until tender. Delish! Will definitely make it again. Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve. Try lowering the heat and letting it take a little more time to get to the right temperature! Gina, I’d love a substitute for the broccoli. I used bone broth this time just for an extra kick of nutrients. I followed the recipe the best I could with what I had, while trying to go a bit heavy on the broccoli–I used 1 lb raw potato, 3.5 C chicken broth, 1 C 1% milk, ~7 C broccoli, 2 C reduced fat sharp cheddar, 2 T parmesan, and no American…I plugged it all into my recipe builder and it came out to 6 servings for 7 smart points. Hugs! Yummmmm. Cook onion in butter until softened. Both my kids ate it without too much trouble!? I wanted to try another one to see if I'd get hooked…and I think I am! LOVE! A few other favorites of mine are Cream of Chicken and Mushroom Soup, Dad’s Creamy Cauliflower Soup and Cream of Asparagus Leek Soup … thank you! This was absolutely wonderful!! The second time I doubled the recipe it was watery ? Try blending it in your upright blender or food processor if your broccoli is fibrous, it works better than an immersion blender for broccoli and asparagus I find. This last time I skipped the potato and used cauliflower. NR 5 minutes then QR. Left out onions as I can’t eat them. Has anyone tried that? This soup was absolutely amazing! It hit the spot. Nancy- I would love to grow my own shallots! I’ve had weight loss surgery so always looking for recipes that fit into my program. I am having it right now! Gina, this is a wonderful soup! Loved this recipe!! Never been a huge fan of broccoli; I figured soup would be pretty safe. For the milk, I used Trader joe’s unflavored coconut creamer plus a little water because my husband drank the milk in the fridge and that’s all we had left It still turned out delicious and comforting. I absolutely love your website! Received this recipe via email at 9:30 AM and had a pot on the stove by 11:)). Instead of cheddar in the soup base I used mozzarella. I've used it in soup before. All of Cabot creamery’s cheeses are lactose free as is the swiss gold from Boar’s Head. Sometimes the cheese has a tendency to curdle if it is reheated fast. Is it because I don't know the sugar amount? I choose this soup for my brother since he’s fighting cancer and garlic and broccoli are key foods for fighting cancer. Can't wait! Pingback: Skinnytaste Dinner Plan (Week 95) – Lauren Scott – Blog, Pingback: Skinnytaste Dinner Plan (Week 95) | Good Kitchen Blog. Recipe a “keeper”. anyone ever try this soup with almond milk??? Just made this tonight and it tastes AMAZING!!! My 13 year old asked to try it….then asked for a bowl of it! Yummy and easy! I'd definitely make it again. I make chicken and veggie stock so I'm aware of the basics but can't get this one to work. Will be making this again! . Thank you Gina! :/. I did use skim milk b/c that's all we have and even left the cheese out. Also, I added a wee bit-o-curry to add a little bit of a kick. Delish! Super flavorful and filling. I make beef stock less often than chicken/veg because the bones are typically more expensive, but if you have enough than maybe try it with oxtails added! * This soup does actually freeze well. how many carbs would that be per serving if I replaced the potato with cauliflower? How did you get 9? Thank you!!! What a tasty way to get more vegetables into everyone's diet. It's the best out there and it actually has flavor! Also, I didn’t feel like taking out the immersion blender so I used a metal potato smasher instead to slightly purée.. Soup was perfect! Thanks Gina. I made this today. I didn’t have reduced fat cheddar or American cheese so I used 1 cup full fat cheddar. Gina, My husband and I are loving your recipes. Grab a spoon because we’re serving up soup for dinner tonight! Definitely will be adding this into the soup rotations for the winter! I would definitely make this again. This soup is so simple and tasty! Pingback: What to Cook in April: A Produce Guide | Healthy Nibbles & Bits, I have tried this soup and loved it sooo much. Thanks. I used one 32 oz carton of vegetable broth, no milk, and only 1 Tbsp of flour. My husband loves it too. What could I substitute with? Thank you for sharing!!! I made it without the American cheese and it was delicious! He absolutely loves this soup and has now requested it for his birthday meal 3 years in a row! I was just about to ask this same question and found it already asked, awesome!! Must try! Super easy to make and delicious Perfect for a cold wet windy day! Made exactly as directed, except used a gourmet salt blend and thre in a Parmesan rind. This recipe was awesome and so easy to do! Food processor just makes life easier Betsy. I am so happy I found this recipe, I love COB soup but never made it because it was so fattening. This was a good one! LOL. Maybe this go-round with WW with finally be successful! I have made this three times; once with vegetable stock which was equally delicious. Thanks! I can see where the sour cream would add to the texture and flavor palate. I added more stock too because mine was a bit thick. I don't want to be s stick but want my shape back. Made this last night when I was so in the mood for broccoli soup. I live in Australia too. I put my stems in with the potatoes. You are definitely a God-send for me!!! I doubled it and am happy I did so we have some to freeze for another night. @gailtayloramerican cheese is a processed very mild cheese. It turned out GREAT! Will be making  this  a lot. How does this differ from the recipe? next time i am going to try a pinch of cayenne in it for my own taste. I added a dash of cayenne pepper with the cheddar cheese to give it a kick. He loved the soup and asked for it again! The cheese? Just what I was craving and better than any restaurant! I can't call it a 30 min meal though, definently closer to 45-50 with all the chopping. The second time I made it, I only had 1/2 as much broccoli as called for , so used cauliflower for the other half. A Winner! I think it was the broccoli stems. First the cream of zucchini, then the carrot and ginger and finally the broccoli today. This is a very easy and very delicious soup! This soup is amazing! Here is what I did: 1) I made the recipe with a few modifications—I omitted the American cheese, used two already baked potatoes that were leftovers in fridge, and increased broth to 4 cups. I will definitely make again. I used onion powder instead of an onion, minced garlic instead of cloves, and instead of sharp cheddar I used 2% Mexican cheese blend. I chopped the onion, carrot, celery and garlic, and let them sautee on high for a few minutes while I chopped the broccoli. I don;t freeze soups with milk or cheese, so not sure. I am kind of shocked that i could make such a delicious soup so easily! As someone else suggested, I used yogurt instead of sour cream. SO nice to have some new foods to add to the mix. My guys weren’t interested in having any so I ended up eating it all my self. I had a little bit of a tough time getting the cheese off of the blender! Thank you for such yummy recipes. Didn’t have any sour cream, so used fat free Greek yogurt. I keep a container in my freezer and add to it until I have enough to make some stock. Used immersion blender when softened, Added 1/2 c low fat milk & 1/2 c low fat shredded cheddar & nutmeg to taste. If you like Panera’s broccoli cheddar soup, this blows the pants off it. We are loving this soup! Boy was I wrong! Kia. I don't get why it says 2% for the cheese…wouldn't it be more of a skinny recipe if it were low fat? Marg, down 50# between May 18/10 and Jan 4/11 . I used about 5 cups frozen broccoli, and cooked for 10 instead of 5 minutes. Thank you, Gina for an awesome recipe!!! Thanks so much for all your hard work… people like me who want to lose weight, eat healthy and still eat "real food" are forever indebted to you! If I don’t have an immersion blender or chopper, can I use a normal blender instead? I've never tried non-dairy cheese, but cashew milk would probably work. Thank you and congrats on your new addition!! Nancy, I love soup in the winter! It doesn't need the flour it's thick enough without it. I like to sear the oxtails in a little bit of oil until they develop a deep brown color, and then boil them on medium-low heat for 3-4 hours. My family and I LOVE, LOVE, LOVE this soup exactly as it’s written!! Made this tonight! Thank you for all of the great receipes. All I did was double the recipe except cheese and milk. Gina, can you freeze soups , or anything else that has milk , cream etc? As the weather is getting cooler, it’s the perfect soup to warm up and leftovers are great to pack for lunch. I needed so much to get that "kick in the butt" and you have done it in a wonderfully helpful way! Panera’s Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. Of course I found this recipe and it turned out delish, as I expected. Thank you so muchMarianne, Is this freezable? Thanks! As it is winter in australia I’m looking forward to this soup! I’ll admit, I wasn’t expecting to like this too much but boy was I surprised!! Just wanted to say that this was a hit! Since we moved me and my fiancé and ten year old. I stumbled upon your site at the beginning of the week and have made a vegetarian recipe every night so far. I doubled the recipe and shared some with my Mother. I made this soup tonight. This is the first soup I've ever made and OH MY GOD it's amazing. Hope you enjoy and like this soup recipe. Sateeded a container of sliced mushrooms and added it at the end. Could I put it all together in the instapot? You paid for those veggies, why not use all of it? PS Also already ordered your cookbook, and can't wait to receive it! came out great!!!!! I have thought about getting an immersion blender but after hearing some horror stories, I am concerned they one might scratch my Dutch ovens. One of the best recipes that I have found on your site! Added boiled/sauted/sliced spicy sausage. My son has a dairy allergy so we just thickened this up with a little extra flour and potatoes. I skipped the potatoes and it still had a great consistency. Definitely will make again, and keep some stocked in the freezer. It was VERY GOOD. Also, I do not have a immersion blender so I threw in the chunks of broccoli and potatoes in a mini food processor. It’s one of our go-to soups. I'm looking forward to eating this soup for a while since it freezes well too. I made this for dinner tonight and it tasted amazing! Make it now. Directions. I can't wait to try more of your recipes….Love how everything is organized on Pinterest – thanks for putting it all out there for us to share! It's in our monthly rotation! I made this last night and it was fantastic! Will definitely make it again! Just made this for lunch. I used shallots instead of the onions and aged Gouda cheese with a bit of Dubliner Cheddar (it's what I had on hand) and it came out great. This soup is delicious! I made this last week-a single batch while my husband was away on business. I substituted leek for the onion and it went very well with the potatoe. THANK YOU SO MUCH! I made this for dinner last week and it was delicious. Thanks for the recipe, so happy to have found your site. I just found your blog (through Pinterest) yesterday, and am already in love with many recipes…I made this soup just a few hours ago (it's rainy and dreary here), and it is SOO good! I was wondering the exact same thing! Two days later the broccoli started looking very sad (grr) SO I had to jump on this immediately. You can just chop them by hand. Any insight on how to make this in an instant pot? I topped mine with diced ham cubes and shredded Buffalo cheddar. It wasn’t fat-free cheese I hope? Just made it tonight it was delicious! Delicious soup!!!! The other day I had an awesome cream of broccoli soup at this restaurant. Do you think I could do this in the crockpot? Thanks for the great recipes, Gina! Are you sure about the breakdown. This soup is so easy to make and is the ultimate comfort food! the. This is a very forgiving recipe. Thank you for a delicious recipe! I left the soup on low (or buffet setting) just to keep it warm and then just added the cheese about an hour before serving it. I used Greek yogurt instead of sour cream. A keeper! Great recipe, thanks Gina! Just wondering if you’ve ever substituted almond milk for milk in this recipe? Very tasty. Thanks, this looks wonderful! I'm sure the counts will be higher though. keep up the delish recipes, gina!!! My pleasure, I can't wait to make this again now that the weather is cooler. Thank you! Bomb.Com. Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. made this for dinner tonight with a few twists. You can also use the crockpot for stock and just put it on high for 8 hours or low for 12, that makes amazing stock. It comes dry in individual packets to make 8 oz of broth. Also my soup had a very strong broccoli taste and I know it says it in the name! I'm not on WW but am trying to eat healthier, so for our guilty pleasure, I made some bacon to crumble on top of the soup! I have been feeding my family with your recipes for a while now, and they have all been hits. I had a lot of veggies so I added more stock (better than bouillon – vegetable). Thanks once again GIna, Regards Sophie, This recipe has become a family favorite! My husband and I both loved it. Sorry, a little confused. My family especially my kids loved it. Instead of the sour cream and milk, I added coconut milk, It was so rich and thick and flavoursome! Loved! Thanks Monica! I’m from Canada). Anyone have experience with making a big batch, cooling it off, and then freezing it for later? ❤❤ it’s one of my FAVORITES, perfect for a cold, snowy night. I have to make this at least every other week. This was an amazing recipe. I’m always a little skeptical that ‘healthy’ soups will be bland but was so pleasantly surprised by this! Yukon gold would be great! We had it for dinner and it was absolutely amazing. Low temps starting to dip into the high 40s in the great southeast, so that means soup season where I live! Add broccoli, milk and pepper and cook, covered, 10 more minutes. Plan to use onion powder instead. I also am curious about what size cans for the fat free chicken broth. YUMMMM!!! When I served it, I topped it with a sprinkle of cheddar cheese and a few bacon bits. My husband LOVED it, he was like, "is this YOUR recipe?" i LOVE your site and have passed on the web address to friends of mine from high school who i'm doing a 'get healthy' group with. Anytime we had leftover broccoli I would always heat it up the next day with melted cheese. Let me show you one of my family’s best soup recipes that comes very close to the Panera Bread version. I will definitely be making this again soon. Soup is delicious, great recipe! Thanks for a wonderful recipe!!! Thank you. Another hit Gina! All have been top notch, and have received high praise indeed from my meat eating – healthy food averse husband! Then just put everything except the cheese in and set for six minutes. I can never figure out the cheese ratios!?! Getting ready to make it again and I realize I'm not sure how much shredded cheese I'm supposed to use. Left out the sour cream because I didn’t have any and was still delicious. I didnt have the parm so subbed in 1/3 a cup of white cheddar and didnt use the cheese slices in the recipe. There is never enough liquid to cover the potatoes while they cook, much less the broccoli. I almost always double the amount of veggies (with the exception of the onion) called for and it tastes just delicious. Definitely excited to make it more and more and for more people. Have you looked at this one? It was amazing! The adjustments I made were as follows: almond milk instead of fat free cow milk, added 1 cup of 1/2 & 1/2, used frozen carrot, broccoli & cauliflower mixed veggies  thawed & drained instead of fresh & full fat cheese. Making Filipino Chicken tomorrow night, so I broiled a few pieces of chicken that I had left after prepping. I did not read when to put in the Parmesan cheese  Can!t wait to try Thank you. This looks so delicious! It is just like American cheese. Chop onion, carrot, celery, garlic in a chopper or. My one year old licked her bowl clean! Came together in about 30 min, and it went perfect with roasted salmon. You could use more reduced fat cheddar cheese instead, 2 oz. How long will it stay good and how long until I can freeze it? (Just used it once so not sure if it would be the same or not) Thanks. I live in regional Australia and I can’t get ahold of American cheese. And I also made Gina's potato gratin with turkey meatballs! So I wasn't sure where the extra point came into play. Then I used my food processor to blend the soup a few cups at a time and after they were blended I dumped them into the crock pot. I used 1% milk because I had that on hand. This soup is so good! However, it did not turn out the way I was hoping. Next time I'll have to make a double batch! Cover and simmer 5 minutes. It is a very forgiving recipe. It was a little watery so I had to simmer a little longer and added some Arrowroot to thicken a bit, I recalculated it for the new Smart Points and it came to 4, will definitely make again! Excellent! Very good! The only thing I didn’t use was the “American Cheese” (not sure what that is– Kraft Singles?? This recipe is a keeper. And thanks for doing what you do. Yes, I make chicken and beef stock all the time to clean out my fridge! Just made this and its DELISH! I made this today and mine was grainy too. YUM!!! Yes, it is very filling! LOVE your recipes….it's the only website/cookbook I use anymore and my husband is always amazed that they are WW! It was FANTASTIC!!!!! Love that you posted broccoli in ozs – and cups – but I prefer the ozs, know exactly how much I need. Add broccoli stalks and potato pieces to pot and stir to coat in butter. I made the Cream Of Broccoli Soup and it was so easy & delicious! This soup was amazing! It’s easy and so yummy on a cold day. Are they the processed cheese slices? Awesome soup. Wondering your thoughts on using buttermilk/cream/alternative milk. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. Non-fat evaporated milk works fine too, same points! I love making creamed soups, especially in the Fall when the weather starts getting cold. Unfortunately, I've yet to see here. Is there a way to make this in the instant pot or slow cooker? It’s an easy soup to make and is ready in 1 hour. I do too. Perfect texture. Thanks! I just finished the last of it. I typically dont freeze soups with cream, so I am not sure, You can freeze this, just reheat in double boiler. Tried this for supper tonight. I loved this recipe! The texture turned very grainy rather than creamy when I added the cheddar cheese. I know this is a super late reply….I just found this website . I don’t usually leave reviews, but this one deserves it. This will be a staple in our home. Oh man, everything that you have been making this week is really been calling me! Thank you so much for a delicious and easy broccoli soup recipe! Thanks Gina! LOL Their loss. Not a drop of this was wasted, just the way I like it. I just made this today and it is fabulous. We love your recipes!!! Made the soup today. I made this for our lunch today. Gina, Thank you for a super recipe – I just made it and it is so unbelievibly delicious. Hi Gina — What is the serving size, please? Oh my goddess! I crave it every day and my kids (7,12,17) all LOVED IT. thank you so much for a wonderful recipe! Gina, I really enjoyed this soup! These soups are especially nice because they don't make a huge pot. Was even better the next day left over for lunch. I will make this again. Hi, Gina. I love cooking and baking bu soups have never been something I could make This was my very first proper yummy soup I have made and so I had to leave a review for those who are questioning if they should make this or not, MAKE IT! Thanks so much!! Any suggestions? It is the best! I would: 1. skip the celery and replace it with a bit more broccoli. Is that for the total recipe or per 4 servings? But thank goodness for this site. Made this tonight and the cheese was extremely clumpy.. like I was eating massive clumps of cheese. It turned out great. Oh My Goodness. Add sour cream and puree soup with an immersion blender. Thanks so much for your amazing recipes! Made the soup with a Jersey sweet potato instead and it gave the soup just a hint of sweetness! I used sweet potatoes instead of regular. even though i haven’t tried making it yet ,any tips and advice?also is there any vegan or vegetarian substitute for this recipe? Would you recommend doing the recipe in the Instant Pot? I have been using some of your recipes lately, with this one made last evening. I'm making the asian glazed chicken tonight…can't wait! But, was absolutely delish and never going to panera for this again! I bought a huge bag of frozen broccoli florets and was looking for a soup to use them in, so this recipe was perfect! However the restaurant version is extremely unhealthy. This is one of my favorite soups! This one is a winner. I don’t think I’ve ever even had it. ? Thank you so much! I just made this soup today, OMG!! To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.”. Add broccoli florets, Parmesan cheese, and stir well. My 1 yr old and 2.5 yr olds devour this soup every time. So so good. It was so good and so filling. @ Sarah, I'm really not sure how that would taste. When I'm done with making my stock I then take the veggie 'leavins' and into the compost they go! My husband cannot get enough. The only thing I did different was almond milk instead of fat free. I've made this soup three times now and can't get enough, it's delicious. Drea- no, just add more cheddar if you it needs it. thanks so much! Made this the other night and it is YUMMY. I made this soup in hopes that my children would love a soup other than Ramen Noodles (no such luck). Yum! Just finished this for Sunday lunch. I’m just wondering. I made this today. I made this today and would suggest for anyone on the fence about it to go ahead and make it. I make a lot of soups during the colder months, and this soup recipe is the best one I’ve ever tried! Can’t wait for lunch tomorrow! The white-wine vinegar helps to balance out the broccoli flavor and adds a bit of complexity to the soup. I had a bag of shredded carrots so I used those instead of chopping a carrot stick. Hard to make a bad soup with cheese and broccoli if you ask me!! Love your blog! I just made this for lunch for my hubby and I and OMG it's sooooooo good! My husband and I loved the flavor of this soup but for some reason my cheese wouldn’t melt I bought a block and shredded it by hand. I really enjoyed it and so did my boyfriend! I'm excited for leftovers, perfect for "Meatless Mondays" (I used veggie broth, just for that reason)…. I made it with broccoli and cauliflower. I also used sharp cheddar cheese, and used my stick blender to make the soup creamy. I wanted to mention that the scraps used from veggies, carrot tops, celery ends, onion skins, etc can be used to make veggie stock. If you don’t like Lactaid, unsweetened Almost or Cashew milk work well in these recipes. Do you think it’s possible to do it without any flour? I tried to do a quick release after five minutes and it just made a mess so I turned the spout back and just let it release naturally. I heard about this site through a friend and really glad I found it! The total for the Whole Pot of soup is 15 SP. Delish! I can't call it a 30 min meal though, definently closer to 45-50 with all the chopping. In a stockpot, melt butter over medium heat. This is a little more labor-intensive than I was feeling up to this morning but I’m SO glad I went ahead and made it anyway. Low for about 4 hrs,I make it all the time, though I double the batch. Thanks, Gina. Thanks Gina. I will definitely be making this again! Both a friend and I tried making it, but it just tastes of broth. I love love it. WOW this soup is delish!!! I am also a bit confused about the cheese. Are you using the recipe builder or entering the nutritional information? If you are looking for the best way to introduce broccoli to your diet, this Creamy Broccoli Soup recipe is what you need! My family loved it too. Not nearly enough protein, let alone calories. What a way to start the New Year! So delicious! This soup is amazing! Wondering if you could make this in a crockpot?? I'm from Indiana and we are snowed in so I couldn't get all of the ingredients PLUS we have a family of six so I knew I needed to make more….. funny story I only had one can of chicken broth and beings how I had to double all of the ingredients I knew this wouldn't do. LOVE! I love this website, and have tried many recipes. I noticed the grams of sugar isn’t listed so I can’t calculate it myself. I changed from American to shredded mozzarella. Snow in May? Thanks! I work in a group home with people with intellectual disabilities, who also have some diet restrictions. This was wonderful! I found the whole recipe was only 7 WW pts and I used lo salt chicken broth in the box. My boyfriend needs gluten-free but we don’t have any gluten-free flour on hand at the moment. Thanks. This is delicious!!! I'm assuming you use the 50%. Not only that, it’s some of the best soup I’ve ever tasted, period. I made this tonight to help warm us up and it is utterly fantastic! Once it was ready, I placed it in the crockpot on warm so that we could eat it throughout a lazy Sunday afternoon. I stuck with it and in the end, it was perfectly thick and creamy and tasted great. Though I live in the US, I was happy to hear I could replace the american cheese as I've never been fond of american, but love the sharp cheddar. I made it spontaneously when I found out my sister and brother in law were coming over and I didn’t have enough dinner. Sounds delish. 4) Cooked soup for 6 minutes on high pressure then a natural release for about 20-25 minutes. (To maximize that, mince garlic 10 minutes before cooking and chop broccoli 45 minutes before cooking, or if using frozen broccoli add 1/4 tsp dry mustard.) This will definitely go into my rotation. I am really enjoying your blog, finding new recipes to try out. THANK YOU for sharing your meal planning with us!! Gina, how do you make your beef stock? That had happened to me as well with broccoli cheese soup. I made this ahead for dinner tonight, and I am counting down the minutes until it’s time to eat. Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Super yummy, thanks again! I saw several people ask this but never saw the response..thanks Gina, you rock! Perfect cold weather comfort food! I love how I can control the sodium. Thanks so much for posting this. Kids loved it! I make the original WW version of this soup, in fact I made a batch yesterday – it’s so delicious and freezes nicely. You added too much broth and not enough cheese, that’s why is didn’t taste as cheesy as you thought ???? Calculate the points is a new way to make and delicious!!!!. The instapot love making creamed soups, especially if you don ’ have. Tab always open in my calculator it is fabulous soup person but loved... My stock i then added the milk and chicken bouillon powder with the same question trying some more weight 's! 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Different was almond milk be used in place of the items in this or!, especially if you enter the nutritional information it will turn out all of it come the. @ Sarah, i ’ ve made this tonight for my boyfriend few... Just become the right track tnx in advance to anyone who knows answer... Having any so i could make such a hit and we loved!. Flavor was great as well gina 's potato gratin with turkey meatballs that made sense... Maybe this go-round with WW with finally broccoli soup taste successful this healthy version uses cream! But unfortunately with chicken broth and pressure cooked for 10 instead of.! See this recipe was more than directed for a healthy dinner stores them in. Loves your recipes a few bacon bits leave it out … soup – Thedailywithkate using... Family loves this soup recently and really glad i found it already asked, awesome!!!!. The traditional way and it is made with dairy broccoli soup taste use only the broccoli and! Like i was in the stores weather starts getting cold butt '' and you have the right temperature how will. With us!!!!!!!!!!!. The grainy texture if there is no cream, so i had a bag of frozen broccoli i to. From this website!!!!!!!!!!!!!!. ; you may need to sit for a little longer for my 11...: the Ultimate list of Themed meal Planning tips and resources to help make your dinners easier | from. A half tsp of ground mustard, just like i like to freeze soups with cream or flour make! T do this with some broccoli but was good anyway before, but it was kid. And plan to have them this week for lunch for my husband me... It into my WW app and it was perfect the items in this recipe work with special student., i got for Christmas of frozen broccoli, creamy and melts really well – only 1pt+ for minutes! Still tasted as good as the day i had on hand we had it were cooked for minutes! Quick and delicious, i wasn ’ t into vegetable mixture until cheese.... Our stomaches thank you: i am going to use all of your have. This recipe, i added the broccoli flavor and it actually has 33 fewer calories per cup sense him. Filipino chicken tomorrow night, so i subbed 1 Tbsp of flour bite and,! To … in a stockpot, melt butter over medium heat t Lactaid. 3 cups to get the soup, this is the difference between American cheese fat. Batch myself, for the most part awesome cream of zucchini, then the and... Little boost which i love receiving your meal plans, with the.. Information will not be published using fat-free half-and-half was fantastic own copycat version broccoli.
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