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Ingredients
| onions: 1 |
| salted butter: 1 Tbl |
| garlic (minced): 1 1/2 tsp (minced) |
| all-purpose flour (unsifted): 2 Tbl |
| chicken broth - low sodium: 14 1/2 fl oz |
| broccoli flower clusters (flowerets): 4 cups |
| dried tarragon (leaves): 1/2 tsp |
| dried thyme (leaves): 1/4 tsp |
| black pepper: 1/8 tsp |
| 1% milk: 1 1/2 cups |
| reduced fat cheddar cheese (shredded): 1 cup |
Lighter Broccoli Cheese Soup
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
2 serving(s)
Tags
- Chop the onion.
- In a small stock pot, melt the butter and saute the onion and garlic.
- Stir in flour until blended and cook for 1 minute.
- Add the broth and bring to a boil, cook and stir for a few minutes, or until slightly thickened.
- Add broccoli and seasonings and return to a boil.
- Reduce heat, cover and simmer until broccoli is tender, about 10 minutes.
- Add milk and cook uncovered another 5 minutes.
- If you have an immersion blender, you may use it now to puree the soup. If not, cool the soup to room temperature and process in batches until smooth. Return to pan and heat through.
- Add cheese and stir just until melted.
- Garnish with extra cheese if desired.