Saturday, October 30, 2010

Broccoli Cheese Soup

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.


  1. You have the best blog name EVER! This soup looks divine - thanks for sharing!