This broccoli and cheese soup offers up a rich and creamy flavor with minimal fat due to the combination of chicken broth, low-fat milk, and a small amount of reduced fat cheese.
Most soups with cheese contain too much fat and calories to be considered healthy. By using reduced-fat cheese and limiting the overall amount, you can get the taste of “rich and creamy” without sacrificing nutrition. Look for broccoli crowns (tops of broccoli minus the stems) in your local market – they are a little more expensive, but make for a tastier soup.
1/2 cup chopped onion
2 garlic cloves, minced
3 cups reduced-sodium chicken broth
1 package broccoli florets (16 oz.)
2 1/2 cups
1 percent reduced-fat milk
1/3 cup all-purpose flour
1/4 tsp black pepper
4 oz. shredded reduced-fat cheese
Heat a Dutch oven/pot coated generously 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. 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.