- 2 teaspoons olive oil
- 1 onions (chopped)
- 1 carrots (peeled and chopped)
- 1 celery ribs (chopped)
- 4 garlic cloves (minced)
- 20 ounces frozen broccoli florets
- 5 cups vegetable broth
- 1/2 cup nonfat milk (canned evaporated)
- 1 cup sharp cheddar cheese (shredded)
|Calories150Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bryan Morales Lds 14 days ago
quick and easy tastes amazing. It’s fool proof.
Nathalie Hayot 5 Oct 2018
Delicious! Definitely will do it again
yanika b. 22 Apr 2018
It has an amazing taste, texture, and very filling but not suitable for people who suffer from IBS
Thomas M 30 Mar 2018
I added 1 1/3 tbsp of corn starch when it was hot. I added it to a small amount first to avoid clumping (to thicken). I also added a tomato basil spice mix to taste (probably about a tablespoon)
Brisa Rizo 4 Feb 2018
Delicious! Definitely I’ll do it again
Natalie G. 9 Nov 2017
I left out the onion and celery. I roasted the broccoli and carrots at 450 for 20 minutes with olive oil, tamari, salt, and pepper before adding to the broth. And I used heavy cream for the nonfat milk, totally ruining the low fat part of this recipe. It was a hit with the family.
Gordon 3 Oct 2017
I used 4 cups of vegetable broth, 1 cup of water, 1/4 cup soy sauce and 1 cup of almond milk instead. Turned out really great. I also added paprika , garam masala spices for extra kick!
Kay Conklin 31 Jan 2017
So yummy! It's now a part of our family's recipe collection. Used half and half because I didn't have evaporated milk but it was still good.