Broccoli and Cheese Soup

Yield: 6 servings (serving size: 1 1/3 cups)
Source: Cooking Light Magazine January 2002
CL Comments: Processed cheese melts beautifully, giving this soup a smooth texture and mild flavor.
Comments from a TX Kitchen: This is a very good comfort soup. It is filling and only 4 points. It does not have as many ounces of cheese as some others but is plenty cheesy. I used a little more black pepper as I like to see it in the soup. Today I used cauliflower from my garden and broccoli together. Yummy!


Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)


  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.


H.U: 4 per serving
CALORIES 203 (28% from fat); FAT 6.3g (sat 4g, mono 1.8g, poly 0.4g); PROTEIN 15.6g; CARB 21.7g; FIBER 2.9g; CHOL 24mg; IRON 1.2mg; SODIUM 897mg; CALC 385mg;

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