Broccoli and Cheese Soup
Why I Love This Recipe
Cooking Light, JANUARY 2002
Ingredients You'll Need
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium veggie broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray over medium-high heat.
Add onion and garlic; saute 3 minutes or until tender.
Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat.
Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper.
Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
Yield: 6 servings (serving size: 1 1/3 cups)