Well Ahead Blog

Back to Well Ahead Blog

Broccoli and cheese soup

February 11, 2014 Recipes

Number of Servings: 12


1 bunch fresh broccoli
1 cup carrot, diced
3 cups tap water, divided
1 small onion, chopped
1 can cream of chicken soup (98% fat free)
2 cans cream of celery soup (98% fat free)
1 can of evaporated low fat milk
2 cups skim milk
6 oz Velveeta 2% cheese, cubed
Salt and pepper to taste


Steam broccoli and carrots until tender, reserving liquid. Chop broccoli and add broccoli and carrots to a three-quart crockpot. Add enough water to reserved steaming liquid to make three cups and add to crockpot, along with remaining ingredients. Cook on high for approximately three hours, until onions are tender and cheese melts, stirring occasionally.

Nutrition information

Calories: 130
Total Fat: 3.9 grams
Cholesterol: 15.8 milligrams
Sodium: 786 milligrams
Total Carbohydrates: 16.2 grams
Dietary Fiber: 2.6 grams
Protein: 8.7 grams