I apologize in advance for the so-so picture! This a great soup courtesy of Cooking Light. I love broccoli in any form, and I love cheese in any form so......I love this soup. I needed comfort food these past few weeks! As I have mentioned before, I work in politics (my other passion besides cooking and food- well horses too) and we are a few days out from our election (or should I say RE-election). Keep your fingers crossed for us, but I know we will come out on top. I try to keep these things separate from my blogging because this really is an outlet for me outside work. However, it has taken over recently- I haven't cooked since Monday! Enjoy the soup!!
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. Place one-third of the soup in a blender or food processor (I used my immersion blender), and process until smooth. Return pureed soup mixture to pan.