Broccoli-Cheese Soup

Try this Broccoli-Cheese Soup topped with popcorn - a delightful meal.

Prep: 25 min | Yield: 6 servings

Ingredients

1 tablespoon canola or soybean oil
1 medium onion, chopped (1/2 cup)
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups original-flavored soymilk or fat-free (skim) milk
2 teaspoons cornstarch
1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
3 cups bite-size fresh or frozen (thawed) broccoli florets
1 cup popped reduced-fat popcorn, if desired

Instructions

In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook for 2 to 3 minutes, stirring constantly, until onion is soft.
In small bowl, stir soymilk and cornstarch with wire whisk until smooth. Gradually stir into onion mixture. Cook for 5 to 6 minutes, stirring frequently, until thick and bubbly.
Stir in cheese. Cook for about 3 minutes, stirring frequently, until cheese is melted. Stir in broccoli. Cook about 1 minute or until hot, stirring occasionally.
Serve topped with popcorn.

Nutrition

Per serving: Calories 140 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g), Cholesterol 5mg; Sodium 760mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 6g), Protein 11g

Percent Daily Value*: Vitamin A 10%; Vitamin C 35%; Calcium 40%; Iron 6%

Exchanges: 1/2 Skim Milk; 1 Vegetable

Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker