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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 33 Minutes

Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 28%
  • Fat: 6.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 15.6g
  • Carbohydrate: 21.7g
  • Fiber: 2.9g
  • Cholesterol: 24mg
  • Iron: 1.2mg
  • Sodium: 897mg
  • Calcium: 385mg

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

  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.
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