Broccoli Cheese Soup

By emtoothfxr

Light version of Panera broccoli cheese soup. Tasty with Sourdough bread.

POINTS® Value: 4
Servings: 4

Ingredients

• 2 tsp olive oil
• 1/2 cup(s) onion(s), minced (optional)
• 16 oz fresh or frozen chopped broccoli
• 29 oz canned chicken broth
• 8 oz or more low-fat cheddar cheese
• can add another 8 oz of Havarti if not worried about the calories
• 1/2 cup(s) fat-free skim milk
• 1 tsp garlic powder
• 1/2 cup(s) water
• 1/4 cup(s) cornstarch

Details

Servings 4

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Puree with immersion blender. Serve hot or let flavors mingle in fridge. Yields about 1 1/2 cups per serving.