Soup, Broccoli and Cheese

I added corn also.

Soup, Broccoli and Cheese

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  • Prep Time


  • Total Time


  • Servings



  • Cooking spray $

  • 1

    cup chopped onion $

  • 2

    garlic cloves, minced

  • 3

    cups fat-free, less-sodium chicken broth $

  • 1

    (16-ounce) package broccoli florets $

  • cups 2% reduced-fat milk

  • cup all-purpose flour $

  • ¼

    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.


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