Broccoli Cheese Soup for 2
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 2 servings.
“When my husband and I visit fresh food stands, we often come home with more veggies than we can eat. This is a great way to use up broccoli,” says Marge Hill of Glenside, Pennsylvania.
Ingredients
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1/4 cup chopped sweet onion
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1 garlic clove, minced
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1 tablespoon all-purpose flour
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1 cup chicken broth
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2 cups fresh broccoli florets
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1/8 to 1/4 teaspoon dried tarragon
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1/8 teaspoon dried thyme
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Dash pepper
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3/4 cup 2% milk
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2/3 cup shredded cheddar cheese
Directions
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1.
In a large nonstick saucepan coated with cooking spray, saute onion and garlic until tender. Stir in flour until blended; cook for 1 minute. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
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2.
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 slightly.
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3.
In a blender, process soup until smooth. Return to pan and heat through (do not boil). Stir in 1/2 cup of cheese until melted. Sprinkle servings with remaining cheese.
Nutrition Facts
1 cup: 232 calories, 13g fat (9g saturated fat), 47mg cholesterol, 578mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 15g protein.
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