Broccoli Cheese Soup
4
Points®
Temps total: 24 min • Préparation: 14 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
Our cheesy broccoli soup is so rich and delicious you'll never believe it's light. The secret is the touch of cornstarch that lends body to the skim milk, chicken broth, and cheese base, which tricks the palate into thinking you're indulging in something so creamy that it surely must be forbidden. Sweet sauteed onions and a touch of garlic powder add robust, savoury flavour to the soup while it simmers. Of course, you could beef up the vegetables here if you'd like. Diced red bell pepper would add a pop of colour a bit more sweetness, while a minced jalapeño, seeds and all, would make things spicy.
Ingrédients
Olive oil
2 tsp(s)
Onion
½ cup(s), minced
Frozen chopped broccoli
16 oz
Chicken broth
29 oz
Low fat cheddar or colby cheese
4 oz
Fat-free skim milk
½ cup(s)
Garlic powder
½ tsp(s)
Water
½ cup(s)
Cornstarch
¼ cup(s)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
2
Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
3
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Serve hot.
4
Yields about 1 1/2 cups per serving.
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