"When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat," Marge Hill shares from Glenside, Pennsylvania. "I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich."
- 1/2 cup chopped sweet onion
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
- 4 cups fresh broccoli florets
- 1/4 to 1/2 teaspoon dried tarragon
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1-1/2 cups 1% milk
- 1-1/4 cups shredded reduced-fat cheddar cheese, divided
- In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
- Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature.
- In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese. Yield: 4 servings.
Originally published as Broccoli Cheese Soup in Light & Tasty April/May 2005, p19
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