Broccoli-Cheese Soup

Portions:5
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Equipment

Ingredients

  • 1 tablespoon butter or margarine
  • 1 medium onion chopped (1⁄2 cup)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 3 cups original-flavored soymilk
  • 2 teaspoons cornstarch
  • 3 cups bite-size fresh broccoli florets or frozen broccoli florets thawed
  • 1½ cups shredded Cheddar cheese 6 oz

Instructions

  • In 3-quart saucepan, melt butter over medium heat.
  • Stir in onion, flour and salt.
  • Cook 2 to 3 minutes, stirring constantly, until onion is soft.
  • In small bowl, mix soymilk and cornstarch with whisk until smooth.
  • Gradually stir into onion mixture.
  • Heat to boiling; boil 1 minute, stirring constantly, until bubbly and thickened.
  • Stir in broccoli.
  • Cook 4 to 5 minutes, stirring frequently.
  • Stir in cheese.
  • Cook 2 to 4 minutes, stirring frequently, until cheese is melted.

Notes / Tips / Wine Advice:

Cauliflower-Cheese Soup: Use bite-size cauliflower pieces instead of the broccoli.
For a more intense Cheddar flavor, use sharp Cheddar. Want a fun garnish for this creamy soup? Throw on a handful of popcorn, but keep the bowl handy—folks will want to sneak more!

Nutritional Information

Calories: 290 kcal
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Course Soup
clue Quick
Diets Low Fat / Vegetarian