Broccoli-Cheese SoupSubmitted by: MPSTER
IntroductionNutrition information for flour and cornstarch is not included. Nutrition information for flour and cornstarch is not included.
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
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.