Thursday, September 3, 2009
Soup for the Toothless
I opted out of making dinner last night because I had a wisdom tooth pulled yesterday. So, eating a normal meal was out of the question for me. Soup sounded perfect, so today for lunch I tried to make one of my favorites. Broccoli-Cheese Soup. I was a little skeptical of the recipe I found, but I picked it because I had all the ingredients on hand. This soup was SO good and super creamy. Salt and pepper were not even used and it still had lots of flavor. Here is the recipe.
2 tsp olive oil
1/2 cup(s) onion(s), minced
16 oz frozen chopped broccoli
29 oz canned chicken broth
4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, cut into cubes, or similar product
1/2 cup(s) fat-free skim milk
1/2 tsp garlic powder
1/2 cup(s) water
1/4 cup(s) cornstarch
Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Serve hot. Yields about 1 1/2 cups per serving.