This is yet another recipe from the All-New Complete Cooking Light Cookbook.
My husband and I both love any kind of cheddar broccoli soup…so this was a hit for us! I do have to say that 1/3 of the soup is pureed at the end of the recipe. My husband said he would prefer “chunks of broccoli” so in the future I will not be pureeing the soup 😛 Also, this is not as thick as most cheddar broccoli soup recipes, but I felt it was just as flavorful!
Prep: 10 minutes
Cook: 26 minutes (I felt like it was faster than this…but maybe not)
- Cooking Spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups fat free, less-sodium chicken broth
- 1 (16oz) package broccoli florets
- 1/3 cup all-purpose flour
- 2 1/2 cups milk (I used non-fat)
- 1/4 teaspoon pepper
- 8 oz light processed cheese, cubed (such as Velveeta Light)
Heat a large nonstick saucepan over medium-high heat. Coat pan with cooking spray. 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.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk, 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 soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. Cook soup over low heat 5 minutes or until thoroughly heated.
Yield: 6 servings. I would say this is pretty accurate!
We had this soup with Rosemary Olive Oil Bread from Costco which we are obsessed with.