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Emily's Broccoli Cheese Soup Recipe

Recipe by: emilyragan

"This is an easy weeknight dinner. I came up for it because I wanted a lighter version of the classic comfort soup."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook3 h 5 m
  • Ready In3 h 20 m
  • 1Combine chicken stock, chicken soup, cornstarch, steak seasoning, black pepper, Italian seasoning, and garlic powder together in a slow cooker set.
  • 2Heat canola oil in a skillet over medium-high heat. Cook and stir broccoli, carrots, and onion in hot oil until onion is translucent, about 5 minutes. Transfer broccoli mixture to slow cooker.
  • 3Cook on Low for 3 to 4 hours; add Cheddar cheese and stir until melted. Ladle soup into bowls and top each portion with a dollop of sour cream.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 6 servings
  • 167 cals
  • 2 cups low-sodium chicken stock
  • 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
  • 2 tablespoons cornstarch
  • 1 tablespoon Montreal steak seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons canola oil
  • 1 large head broccoli, cut into bite-size pieces
  • 1 cup grated carrots
  • 1 small onion, finely diced
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 6 tablespoons reduced-fat sour cream
Nutrition

Amount per serving ( 5 total)

  • Calories:
    167
    8%
  • Fat:
    8.7
    13%
  • Carbs:
    16.3
    5%
  • Protein:
    7.1
    14%
  • Cholesterol:
    12
    4%

Based on a 2,000 calorie diet

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