Broccoli and Cheese Soup

1 cup onion chopped

2 garlic cloves minced

3 cups chicken broth

1 package (16-ounce) 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



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.

It is just as good if you don’t do the following:

Place one-third of the soup in a blender or food processor, and process until smooth.

Return pureed soup mixture to pan.