Soup: Marlene's Creamy Broccoli Cheddar Soup

By pavaldez

Ingredients

• 2 teaspoons olive oil
• 3/4 cup chopped green onion
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 2 (14 oz) cans, or 5 cups chicken broth
• 12 ounces (or 5 cups) fresh roccoli florets
• 1 tablespoon cornstarch
• 2/3 cup nonfat half-and-half
• Pinch of cayenne
• 1/2 teaspoon salt (optional)
• 3/4 cup shredded reduced-fat sharp cheddar cheese

Details

Servings 6

Preparation

Step 1

1. Heat the oil in a medium pot over medium-low heat. Add the green onion and garlic and cook for 3 to 4 minutes, or until the onion is soft. With your fingers, crush the thyme into the pot and stir.

2. Add the broth and broccoli. Cover and simmer for 8 to 10 minutes, or until the broccoli is tender but not mushy. Transfer the soup to a blender or food processor, and puree until smooth. Pour the soup back into the pot.

3. In a small bowl, whisk together the cornstarch and half-and-half. Pour the mixture into the soup. Add the cayenne pepper and additional salt, if desired. Gently heat to a low simmer for 5 minutes, or until soup thickens slight. Stir the cheese into the soup, cook for 1 minute, and serve.