Diabetic Cooking

Broccoli Cream Soup with Green Onions



  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 1 pound fresh or frozen broccoli florets or spears
  • 2 cups reduced-sodium chicken or vegetable broth
  • 6 tablespoons reduced-fat cream cheese
  • 1 cup fat-free (skim) milk
  • 3/4 teaspoon salt (optional)
  • 1/8 teaspoon ground red pepper
  • 1/3 cup finely chopped green onions


Heat oil in large saucepan over medium-high heat. Add onions; cook and stir 4 minutes or until translucent. Add broccoli and broth; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes or until broccoli is tender.

Working in batches, process mixture in food processor or blender until smooth. Return mixture to saucepan; heat over medium heat.

Whisk in cream cheese until melted. Stir in milk, salt, if desired, and red pepper; cook 2 minutes or until heated through. Top with green onions.

Yield: 5 servings.

Serving size: 1 cup soup.

Nutrition Facts Per Serving:
Calories: 115 calories, Carbohydrates: 16 g, Protein: 7 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 569 mg, Fiber: 4 g

Exchanges per serving: 1 Bread/Starch, 1 Meat.

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