Broccoli and Cheese Soup
  • Cooking spray
  • 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)
  1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat.
  2. Add onion and garlic; saute 3 minutes or until tender.
  3. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat.
  4. Reduce heat to medium; cook 10 minutes.
  5. 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.
  6. Remove from heat; add cheese, stirring until cheese melts.
  7. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
  8. Yield: 6 servings (serving size: 1 1/3 cups)
Cooking Light, JANUARY 2002