Friday, December 16, 2011

Broccoli Cheese Soup

This soup is my favorite broccoli cheese soup recipe. I have worked to make it low-fat, but still filling and very delicious. This soup can definitely be eaten as a meal, especially if you include a salad and some nice bread. Enjoy!

Serves 12 ( 6 points +)

  • 2 T. light stick butter ( Land O' Lakes)
  • 1 medium onion, chopped
  • ½ c. flour
  • 6 c. fat-free chicken broth
  • 8 oz. bow-tie pasta
  • pepper to taste
  • 16 oz. frozen chopped broccoli
  • 6 c. skim milk
  • 1 lb. reduced fat Velveeta
  • 2 T. cornstarch
  • 3-4 T. water

Melt butter in a large pot or Dutch oven. Add onion and cook until tender. Stir in flour. Gradually add chicken broth, whisking until smooth. Bring to a boil. Add pasta and cook 4-5 minutes or until pasta begins to soften. Add pepper to taste. Add broccoli and cook 4-5 minutes. Add milk and cheese. Cook until cheese melts, stirring often. Heat until thickened. Mix cornstarch with water. Stir into soup to thicken a bit more. Let stand 10-15 minutes before serving.

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