Broccoli Cheese Soup

We LOVE this. You would never guess that it was low calorie, lower fat and healthier. It’s creamy and rich and perfect for a cooler fall day. Don’t let the Velveeta scare you away! From Cooking Light, January 2002

1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free chicken broth
1 (16 oz) pkg broccoli florets
2 1/2 cups 2% milk (we use FF or 1% because that’s just what we’ve got)
1/3 cup AP flour
1/4 t black pepper
8 ounces light processed cheese, cubed (such as Velveeta light)

Heat a nonstick saucepan coated with 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 and 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 to pan.

6 servings (1 1/3 cups): 203 calories, 6.3 fat, 2.9 fiber


2 thoughts on “Broccoli Cheese Soup

  1. Pingback: Salsa Shrimp Soup « Julie Cooks!

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