Broccoli Cheese Soup

1 teaspoon canola oil

1 small onion, finely chopped

2 medium garlic cloves, minced

2 cups low-fat, low-sodium chicken broth

1 pound broccoli florets, chopped (about 4 cups)

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon red hot-pepper sauce (optional)

2 cups fat-free milk

1/3 cup all-purpose flour

1/2 cup fat-free half-and-half

2 ounces fat-free or reduced-fat Cheddar cheese, sliced or shredded

2 tablespoons shredded Parmesan cheese

Heat a large saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion is tender.

Stir in the broth, broccoli, mustard, salt, pepper, and hot-pepper sauce. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer, uncovered, for 5 minutes, or until the broccoli is tender, stirring occasionally.

In a medium bowl, whisk together the milk and flour. Stir into the soup. Simmer for 2 to 3 minutes, or until the mixture has thickened, stirring occasionally.

Stir in the remaining ingredients. Cook over medium-low heat for 1 to 2 minutes, or until the cheeses have melted, stirring occasionally.

Nutrition Facts

0 servings

Serving size

8 Servings

Amount per serving
Calories97

% Daily Value *
Total Fat 2g3%
Cholesterol 5mg2%
Sodium 226mg10%
Total Carbohydrate 13g5%
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Broccoli Cheese Soup