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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I usually avoid processed food like the plague, but here, I'll make an exception for easy-melting value and texture. A great warm-you up dinner when you don't feel like waiting forever till soup's on. Found this in Cooking Light several years ago. Ingredients:
cooking spray |
1 cup chopped onion |
2 garlic cloves, minced |
3 cups fat-free low-sodium chicken broth |
1 (16 ounce) package broccoli florets |
2 1/2 cups 1% low-fat milk |
1/3 cup all-purpose flour |
1/4 teaspoon black pepper |
8 ounces light processed cheese, cubed (such as velveeta light) |
Directions:
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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