Saturday, October 16, 2010
Broccoli and Cheese Soup
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16 oz) package of broccoli or 1 head fresh broccoli
1/3 cup all-purpose flour
2 1/2 cups 2% reduced-fat milk
1/4 teaspoon pepper
8 oz Velveeta Light, cubed
1. Heat a large nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, saute 3 minutes or until tender. Add broth and broccoli. Bring mixture to a boil over medium-high heat. Reduce heat to medium, cook 10 minutes.
2.Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and milk, 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.
Optional last step: Place one-third of soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. Cook soup over low heat 5 minutes or until thoroughly heated.
yield: 6 servings (1 1/3 cups), 203 calories per serving
recipe submitting by Shelly
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