Broccoli and Cheese Soup

Randy Mayor; Melanie J. Clarke
Processed cheese melts beautifully, giving this 30-minute broccoli and cheese soup a smooth texture and mild flavor.

Yield:

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

Recipe from

Recipe Time

Total: 33 Minutes

Nutritional 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

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)

Preparation

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.

Note:

January 2002