Recipes
BROCCOLI AND CHEESE SOUP
Broccoli and Cheese Soup
Cooking Light - January 2002
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INGREDIENTS
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken 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)
DIRECTIONS
1. 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.
2. 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.
3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
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