Tuesday, January 22, 2013

Soup Tuesday

Pin It

Makes 6 servings and a cup and a half is just 203 calories. Our Midwestern winters are cold until we thaw out around mid March, so soup dishes are big in our home.  


cooking spray
1 cup chopped onion
2 minced garlic coves
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 (I use Velveeta Light)

To prepare:

Heat a large nonstick saucepan coated with cooking spray over a medium heat.  Never spray near the open flame!  Add onion ad garlic and saute 3 minutes or until tender.  Add chicken broth and broccoli.  Bring broccoli mixture to a boil over medium high heat.  Reduce heat to medium and cook for 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 mixture in a blender or food processor and process until smooth.  Return pureed mixture to pan , blend and ladle into bowls and enjoy.  

*I recommend serving with a baked potato topped with sour cream and shredded cheddar cheese.  


1 comment: