Wednesday, December 4, 2013

Healthier Broccoli and Cheese Soup

Ug, I feel like a stuffed sausage. Seriously, someone help me. There are waaaay too many temptations this time of year and with the threat of bathing suit season at least 6 months away, my will-power is slim to none.
I do like eating healthy, but I do not like to sacrifice taste (or cocktail weenies). I decided to try this cooking light recipe, in the hopes that it would be satisfying, delicious and healthy, and..... my entire family loved it (obviously I cooled it down for the tots)!

Broccoli & Cheese Soup
Recipe - Cooking Light

Ingredients Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, low-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 oz of Velveeta Light, cubed
3 oz sharp shredded cheddar

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 an immersion blender), and process until smooth. Return pureed soup mixture to pan.

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