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Cream of Broccoli Cheese Soup

 Cream of Broccoli Cheese Soup
"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."
4 ServingsPrep: 20 min. Cook: 35 min. + cooling

Ingredients

  • 1/2 cup chopped sweet onion
  • 3 garlic cloves, minced
  • 2 tablespoons King Arthur Unbleached 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

Directions

  • 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

2 of 2

Cream of Broccoli Cheese Soup (continued)

Directions (continued)

  • melted. Serve immediately. Garnish with remaining cheese. Yield: 4
  • servings.
Nutritional Facts: 1 cup equals 202 calories, 9 g fat (6 g saturated fat), 33 mg cholesterol, 340 mg sodium, 16 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch, 1/2 reduced-fat milk, 1/2 fat.