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Broccoli and Cheese Soup

Photo: Lee Harrelson
Total time 33 mins
Yield

6 servings (serving size: 1 1/3 cups)

Rival to many restaurants, this classic broccoli and cheese bowl can easily be made at home in a speedy 30-minutes; which means now you don’t have to eat out to get your favorite dish fix. Light processed cheese melts beautifully, giving this quick soup a smooth texture and mild flavor. So, if you get too busy to go out, try to make this easy copycat recipe at home that tastes just as good as the real thing, if not better!

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)

Nutrition Information

  • calories 203
  • caloriesfromfat 28 %
  • fat 6.3 g
  • satfat 4 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 15.6 g
  • carbohydrate 21.7 g
  • fiber 2.9 g
  • cholesterol 24 mg
  • iron 1.2 mg
  • sodium 897 mg
  • calcium 385 mg

How to Make It

  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.