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Old 06-21-2004, 06:00 PM   #1
beachgal
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Join Date: Apr 2004
Location: Upstate NY
Posts: 7,146

Height: 5'11"

Talking Broccoli and Cheese Soup to Die For!

Broccoli and Cheese Soup
From Cooking Light

Processed cheese melts beautifully, giving this soup a smooth texture and mild flavor. (From Laurie: I used WW flour instead of all purpose, and because the Velveeta Light has sugar and other things in it, I used regular Velveeta and then used 1% milk instead of 2% to cut the fat from the Velveeta. Turned out amazing!)

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets (Or two heads, chopped fine) [I use two packages for extra taste, nutrients, and fiber]
2 1/2 cups 2% reduced-fat milk [I used 1% milk so I could use full-fat Velveeta]
1/3 cup all-purpose flour [use WW flour]
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light) [I used full-fat, as there was sugar in the 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.

Yield: 6 servings (serving size: 1 1/3 cups)

CALORIES 203 (28% from fat); FAT 6.3g (satfat 4g, monofat 1.8g, polyfat 0.4g); PROTEIN 15.6g; CARBOHYDRATE 21.7g; FIBER 2.9g; CHOLESTEROL 24mg; IRON 1.2mg; SODIUM 897mg; CALCIUM 385mg;
Cooking Light, JANUARY 2002
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Last edited by beachgal : 09-11-2009 at 01:29 PM.
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