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Broccoli and Cheese Soup


  • 2 cups broccoli
  • 1 can of vegetable broth (14 oz)
  • 2 cups 2%, 1%, or skim milk
  • 4 tablespoon wheat flour
  • ½ cup low fat cream cheese
  • ½ cup parmesan cheese
  • ½ teaspoon black pepper


  1. Cook broccoli in vegetable broth for five minutes. In separate saucepan, mix milk, flour, cheeses, salt, and pepper. Boil until thickened, stirring constantly.In blender, puree the cooked broccoli, some of the broth, and the milk mixture. Add to the remainder of broth.
  2. Rewarm the soup and serve.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Presentation Ideas

Garnish with fresh parsley.

Menu Suggestions

Serve with one slice of whole wheat bread, salad, and grilled meat, poultry, or fish.
Nutrition Facts Servings Per Recipe: 4
Amount Per Serving Calories 226
Total Fat 11.3g
Saturated Fat 6.7g
Monounsaturated Fat 3.1g
Polyunsaturated Fat 0.4g
Sodium 785.6mg
Total Carbohydrate 18.1g
(after subtracting fiber = 16.5g)
Dietary Fiber 1.6g
Protein 14.4g

Exchanges per Serving

1 Vegetable
1 Medium-Fat Protein
1 Fat-Free Milk
1 Fat
1 Carbohydrate Choice