2 tablespoons butter

1 1/2 cups heavy cream

2 1/2 cups water

3 cans chicken broth — about 4 cups (I use one box of Swanson Organic Chicken Broth)

3/4 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

16 ounces frozen chopped broccoli — thawed and drained

1/2 cup red bell pepper, chopped — finely chopped

8 ounces shredded cheddar cheese — sharp or extra sharp

2 tablespoons chopped chives — or green onion tops


1. Melt butter in a large saucepan over medium heat. Cook and stir 30 seconds or until bubbly. Add cream, water, broth, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.

2. Add cheese; stir over low heat just until cheese melts (do not boil). Top with chives if desired.

**For a thicker soup, cut back the water by one cup –

6 servings.

Nutritional information: Calories: 353, Total Carbohydrates: 7g, Fiber: 3g, Net Carbohydrates: 4g, Protein: 8g, Fat 10g.

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