Saturday, January 26, 2008

Smooth & Creamy Broccoli Cheese Soup

Yield: 5 servings
Prep: 30 minutes

2 tablespoons margarine
1/2 cup chopped onion
3/4 cup chopped celery
2 (10 oz.) packages frozen broccoli, thawed enough to separate
2 cups fat-free chicken broth
1 cup nonfat milk
1/2 lb. processed reduced-fat cheese (Velveeta), cubed
salt and pepper to taste

In medium saucepan, heat the margarine. Add onion, celery and cook until wilted. Add broccoli and broth. Quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes. Puree in blender (will need to do in two batches). In the saucepan, stir together the broccoli puree, milk and cheese. Add salt and pepper to taste, and then heat. If the soup is thicker than you like, add more broth or milk and re-season.

Tips & Tricks:
Use low fat cheddar in place of processed cheese. Add 1 tbs flour just after adding the cheese, which helps the cheese blend in smoothly.

Nutrition Facts:
Calories: 230.5
Fat: 10.9 g
Carbohydrates: 16.6 g
Protein: 18.7 g

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