1 tablespoon canola oil
1/2 cup onion, chopped
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups fat-free milk
2 teaspoons cornstarch
1 1/2 cups shredded reduced-fat sharp Cheddar cheese
3 cups fresh or frozen (thawed) broccoli, chopped

In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.

Gradually stir milk into onion mixture. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.

Stir in cheese. Cook about 3 minutes, stirring frequently, until cheese is melted. Stir in broccoli.

Carefully place one-half the soup mixture and 2 teaspoons cornstarch in blender. Blend and return to the soup pot.

Cook about 1 minute or until hot, stirring occasionally.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MPSTER.

 

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