Thursday, January 10, 2013


           A few days ago, I went to a restaurant and, among other items, ordered
    Broccoli Cheese soup. Thinking of Cream of Broccoli Cheese Soup, that I had in this
    same restaurant, and loved. Disappointment is not the right word to describe how I felt
    when the waitress brought my soup! It should have been called " pureed cheese soup"!
    with some hidden broccoli !. I could not eat it. I love cheese,but when the cheddar cheese
    is thick and  is all you taste is the cheese, not quite my idea of a soup that usually
    is creamy with cheese and broccoli!! I know we do not all have the same taste, but,
    come on, who needs the extra calories  not to mention the plaque in our arteries!!
            Here is one soup I have made that my family really likes.

                                                  BROCCOLI AND CHEESE SOUP
                     1 cup finely chopped onion
                     2 cloves minced garlic
                     3 cups fat-free, low sodium chicken broth
                     1 [16-ounce] package broccoli florets
                     1/2 cup all purpose flour
                     2 1/2  cups 2% reduced fat milk [ I have often used skim milk]
                     1/4 teaspoon black pepper
                     8 ounces processed cheese, such as American Cheese cut into cubes,
                               Velveeta Cheese can be used.[ I have used shredded Cheddar
                               on occasion, but it does take longer to melt]
                     Heat the oil in a large nonstick saucepan over medium high heat. Coat
                     the pan with cooking spray. Add the onion and garlic, saute 3-4   minutes
                     or until the onion is tender.
                     Pour in the broth and add the broccoli . Bring to a boil. Reduce heat,
                     and cook for 10 minutes.
                     Lightly spoon flour into a measuring cup, level with a knife. Combine
                     milk and flour, stirring with a whisk until well blended; add to broccoli mixture.
                    Cook 5 minutes, or until slightly thickened , STIRRING CONSTANTLY.
                    Stir in pepper.
                    Remove from heat; add cheese, stir until cheese is melted.
                    When I make this I always chop the broccoli florets ahead of time, but, if you have
                    a food processor or blender , [or even the new hand-held type blenders], the soup
                    can be pureed before serving
                    Perfect companion for a ham or turkey sandwich, or
                    A baked potato on the side with broiled tomatoes,  topped with seasonings of
                   your choice, and " Wa lah" a round out meal .

                   I hope you will give this recipe a try.  It is a favorite in my house.
                  Let me know your results,  leave me any comments.

                 That is all for today, friend. This is Jenny



  1. oh some restaurants just dont know how to do this...its like they use that processed orange cheese and sprinkle brocoli in good brocoli cheese a bread bowl...smiles.

  2. Creamy soups make me...unsociable, but Mrs. Chatterbox loves them. I'll be sure to pass your recipe along to her. Thanks.

  3. Sounds like a good one, Sis! I'll have to try it sometime!

  4. Do you have any idea as to the caloric value of this? I love any kind of creamy soup, but now that my husband and I are counting our calories, I'd like to know how much this is worth before I make it.Thanks!

    1. 1 serving----203 calories.I have used skim milk , it tastes fine. You can also try low fat cheese, just takes longer to melt. Good luck