Thursday, February 02, 2012

Broccoli-Cheese Soup

Soups don't have to take hours to make.  This one uses several convenience products without getting too "processed foods" about it.  And if you use low-fat ingredients you can keep it pretty healthy as well.  Perfect for one of these cold winter nights.

Broccoli-Cheese Soup
Makes 8-10 servings. (Perfect to share with neighbors.)
Adapted from Cooking Light.

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth (one "box")
2 (12-ounce) package broccoli florets/pieces
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/2 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat the olive oil in a large nonstick saucepan over medium-high heat. Add onion and sauté 3 minutes or until tender. Add garlic and sauté for an additional 30 seconds or so. 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. (I actually pureed all of mine and really liked it.)

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