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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Quick and easy! Ingredients:
3 (14 1/2 ounce) cans reduced-sodium chicken broth |
2 (16 ounce) packages frozen broccoli |
1 small onion, coarsely chopped |
1 teaspoon garlic, minced |
1 1/2 cups instant nonfat dry milk powder |
1/2 cup water |
1/4 cup all-purpose flour |
1 cup cheddar cheese, shredded |
shredded cheddar cheese, for topping (optional) |
Directions:
1. HEAT broth in large saucepan to boiling.
2. Add broccoli, onion and garlic.
3. Return to a boil.
4. Reduce heat to low; cover.
5. Cook for 5 to 7 minutes or until broccoli is tender.
6. Remove from heat; cool slightly.
7. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency.
8. Return to saucepan.
9. COMBINE dry milk, water and flour in medium bowl; mix well.
10. Stir into soup; season with salt and ground black pepper, if desired.
11. Heat through.
12. Add 1 cup cheese.
13. Stir over low heat until melted.
14. Sprinkle with additional cheese.
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