Recipe of the Week: Cream of Broccoli Soup

Cream of Broccoli Soup


1 cup powdered nonfat milk

2 tablespoons cornstarch

4 cups cold water

2 tablespoons low-sodium chicken bouillon powder

1 to 2 teaspoons dried basil

1 onion, chopped (about 1 cup)

3 cups fresh broccoli or 1 10-ounce package frozen broccoli, chopped

Dissolve powdered milk and cornstarch in cold water. Add bouillon powder, basil, onion, and broccoli. Bring to a boil. Reduce heat and simmer till broccoli and onion are soft, about 5 to 7 minutes.

Serves 6
Each 1-cup serving contains approximately 84 calories, 17 g carbohydrates, 5 g protein, less than 1 g fat, 82 mg sodium, and 2 g fiber.

To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.


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