Cream of Broccoli Soup II

Name: Cream of Broccoli Soup II
Total time: 10 min
Yield: 4 Portions
Ingredients: 🥦 1 package (10 oz) frozen, chopped broccoli; 1 package (10 oz) frozen mixed vegetables, thawed; 🧀 1/3 cup grated cheddar cheese, low fat; 🥛 10 3/4 fluid ounces 1% low fat milk; 1 can (10.75 oz) cream of mushroom soup, low sodium

Coût $8, économiser $5

Source: Recommended by CookPal

10 Min
4 Portions
$8

Cream of Broccoli Soup II

Coût $8, économiser $5

Source: Recommended by CookPal

10 Min
4 Portions
$8

INGRÉDIENTS

Vegetables
- 🥦 1 package (10 oz) frozen, chopped broccoli
- 1 package (10 oz) frozen mixed vegetables, thawed
Dairy
- 🧀 1/3 cup grated cheddar cheese, low fat
- 🥛 10 3/4 fluid ounces 1% low fat milk
Pantry
- 1 can (10.75 oz) cream of mushroom soup, low sodium

ÉTAPES

Wash hands with soap and water.

In a saucepan, prepare broccoli according to directions and drain off water.

Add mixed vegetables, cream of mushroom soup, and one soup can full of milk to the broccoli. Stir over low heat until steaming hot and vegetables are cooked.

Add grated cheddar cheese, stirring until melted.

Serve hot.

Refrigerate leftovers.

NUTRIMENTS

Par portion

🔥

163

Calories

10
Protéines
23
Glucides
4
Graisses

💡 Use low-sodium cream of mushroom soup for a healthier version.Opt for fat-free cheddar cheese for an even lower-fat option.Serve with a side of whole-grain bread for a heartier meal.Make sure to store leftovers in an airtight container in the refrigerator for up to 3 days.