broccoli cheese soup
(2 ratings)
This soup is a low-fat take on the traditional recipe... and it's just as good! No, really. Recently, I've been using frozen corn and cauliflower instead of the broccoli, and think I actually prefer the taste. It's not quite as colorful, though.
(2 ratings)
yield
4 serving(s)
prep time
5 Min
cook time
15 Min
Ingredients For broccoli cheese soup
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2 tspolive oil
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1/2 conions, minced
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16 ozbroccoli, frozen
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4 ozVelveeta, 2% reduced-fat
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1/2 cmilk, skim
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1/2 tspgarlic powder
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1/2 cwater
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1/4 ccornstarch
How To Make broccoli cheese soup
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1Heat 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.
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2Reduce heat to low, add cheese (cut in cubes) and stir until cheese melts; stir in milk and garlic powder.
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3Whisk together water and cornstarch. Add mixture to pan and simmer 2 minute, until thick. Serve hot. Yields 1½ cups per serving.
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