Lighter Broccoli Cheese Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 3 |
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There are a ton of broccoli cheese soup recipes, but none with this seasoning combination, which I really thought was a winner. I made this last week to use up some broccoli and was really impressed. This calls for light ingredients, but use what you have on hand, that's what I typically do. Any kind of broth (except seafood) would work. Ingredients:
1 onion |
1 tablespoon butter |
1 1/2 teaspoons minced garlic |
2 tablespoons flour |
14 1/2 ounces reduced sodium chicken broth |
4 cups broccoli florets |
1/2 teaspoon dried tarragon |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
1 1/2 cups 1% milk |
1 cup shredded reduced fat cheddar cheese |
Directions:
1. Chop the onion.
2. In a small stock pot, melt the butter and saute the onion and garlic.
3. Stir in flour until blended and cook for 1 minute.
4. Add the broth and bring to a boil, cook and stir for a few minutes, or until slightly thickened.
5. Add broccoli and seasonings and return to a boil.
6. Reduce heat, cover and simmer until broccoli is tender, about 10 minutes.
7. Add milk and cook uncovered another 5 minutes.
8. If you have an immersion blender, you may use it now to puree the soup. If not, cool the soup to room temperature and process in batches until smooth. Return to pan and heat through.
9. Add cheese and stir just until melted.
10. Garnish with extra cheese if desired.
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