Broccoli Cheese Soup



Good For:

Lunch or Dinner

  • Cooking spray
  • 1 cup chopped onion
  • 2 none garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 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)


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.
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.


Nutritional Information
Amount per serving
Calories: 203
Calories from fat: 28%
Fat: 6.3g
Saturated fat: 4g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 0.4g
Protein: 15.6g
Carbohydrate: 21.7g
Fiber: 2.9g
Cholesterol: 24mg
Iron: 1.2mg
Sodium: 897mg
Calcium: 385mg