Broccoli-cheese Soup
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 shredded reduced-fat sharp Cheddar cheese (6 oz)
3 cups bite-size fresh or frozen (thawed) broccoli florets
1 cup popped reduced-fat popcorn, if desired
1. In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.
2. In small bowl, stir soymilk and cornstarch with wire whisk until smooth. Gradually stir into onion mixture. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.
3. Stir in cheese. Cook 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.
| Yield: | 6 servings | |||
| Prep Time: | 0 hr 5 mins | |||
| Cook Time: | 0 hr 25 mins | |||
| Ready In: | 0 hr 25 mins | |||
| Category: | Appetizer | |||
| Main Ingredient: | Cheese & Dairy | |||
| Cooking Method: | Boiling |
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| Recipe Tags: | broccoli | cheese | soup | healthy |
