While the weather has yet to warm up, why don’t you warm yourself up with some broccoli cheddar soup:
2 tablespoons cooking oil (olive oil or vegetable oil)
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth (you can use low sodium or fat free broth for a more healthier soup)
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 cubed or shredded cheese (cheddar, monterey jack, colby or similar)
Heat a large saucepan coated with the cooking oil over medium-high heat. Add the onion and garlic; saute until the onions turn light brown. Add the broth and broccoli to the saucepan. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium and simmer for 10 minutes.
In a bowl combine the milk and flour, stirring with a whisk until well blended. Add the 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.
Makes about 6 servings.