Broccoli and Cheese Soup

Photo: Lee Harrelson

Processed cheese melts beautifully, giving this 30-minute broccoli and cheese soup a smooth texture and mild flavor.


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

Total time: 33 Minutes

Recipe from

Cooking Light

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


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)


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.

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note