Broccoli and Cheese Soup

Randy Mayor; Melanie J. Clarke


  • Cooking spray 
  • 1 cup chopped onion 
  • garlic cloves, minced 
  • 3 cups fat-free, less-sodium chicken broth 
  • (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) 


  1. 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.
  2. 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.
  3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.