Soup-er Tuesday is a delicious Broccoli and Cheese Soup. Better yet, it's a light version I discovered in Cooking Light Magazine and I love a recipe that is easy, hearty and calorie friendly all in one.
Ingredients:
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.
-Lynda
This looks amazing! I must try... ;)
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