Low Fat Broccoli Soup

Makes 4 Servings


1 can (14.5 oz) low-sodium chicken broth
2 cups chopped fresh or frozen broccoli
1/2 cup chopped onion
2 tbsp cornstarch
1 can (12 oz) evaporated skim milk

In a saucepan, combine broccoli, onion and broth; simmer for 10 to 15
minutes or until vegetables are tender. Puree half of the mixture in a blender;
return to the saucepan. In a small bowl, whisk the cornstarch and 3 tbsp of
milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture.
Bring to a boil; boil and stir for 2 minutes.

SERVING SIZE:  3/4 cup

POINTS:  3 (1.5)

PER SERVING: 112 Calories, 9 g Protein, 1 g Fat,
18 g Carbohydrate, 157 mg Sodium, 5 g Dietary Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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