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, savory flavor 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 color a bit more sweetness, while a minced jalapeño, seeds and all, would make things spicy.
½ cup(s), chopped, minced
Frozen chopped broccoli
29 fl oz
Light cheddar cheese
4 oz, cut into cubes
Fat free skim milk
- In a large saucepan, heat the oil over medium-high heat. Add for onion and cook until soft, about 3 minutes. Add the broccoli and the broth and bring it to a boil; reduce the heat to medium and simmer until the broccoli is tender, about 3 minutes.
- Reduce the heat to low, add the cheese and stir until the cheese melts; stir in the milk and garlic powder.
- In a small dish, whisk together the water and cornstarch. Add the mixture to the pan and simmer until the soup thickens, about 2 minutes. Serve hot.
- Serving size: about 1 1/2 cups.