WFMW: Broccoli and Cheese Soup

I’ve been making an effort to cook more, both to save money and to eat more healthily. I stumbled across an oldie but a goodie this week, and had to share it. It’s a perfect quick weeknight meal. It tastes indulgent, but is pretty good for you. I originally got it in Cooking Light magazine, but it’s posted here.

Broccoli and Cheese Soup

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients
* Cooking spray
* 1  cup  chopped onion
* 2  garlic cloves, minced
* 3  cups  fat-free, less-sodium chicken broth
* 1  (16-ounce) package broccoli florets
* 2 1/2  cups  2% reduced-fat milk
* 1/3  cup  all-purpose flour
* 1/4  teaspoon  black pepper
* 8  ounces  light processed cheese, cubed (such as Velveeta Light)

Preparation

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Nutrition info: 203 calories, 2.9 g fiber, 6.3 g fat
WW points per serving: 4

For more great ideas, head over to Rocks in My Dryer (this week is the last week Shannon is hosting Works for Me Wednesday, so be sure to leave a comment for her!)

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