Broccoli Cheese Soup

My family and I love eating soup and some crusty bread for dinner in the winter.  We will often make three different kinds of soup so that everyone likes one kind or another.  The following recipe is one of my favorites.  The original is from Cooking Light, recipe here.  Over the years my mom and I have perfected the recipe, and it's awesome!

Broccoli Cheese Soup

Cooking spray 
1 cup chopped onion 
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth 
1 (16-ounce) package broccoli florets, chopped
2 1/2 cups 2% reduced-fat milk 
1/3 cup all-purpose flour 
1/4 teaspoon black pepper 
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add 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.