Broccoli-Cheese Soup

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1
tablespoon canola or soybean oil
1
medium onion, chopped (1/2 cup)
1
tablespoon all-purpose flour
1
teaspoon salt
3
cups original-flavored soymilk or fat-free (skim) milk
2
teaspoons cornstarch
1 1/2
cups shredded reduced-fat sharp Cheddar cheese (6 oz)
3
cups bite-size fresh or frozen (thawed) broccoli florets
1
cup popped reduced-fat popcorn, if desired

Directions

  1. 1 In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.
  2. 2 In small bowl, stir soymilk and cornstarch with wire whisk until smooth. Gradually stir into onion mixture. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.
  3. 3 Stir in cheese. Cook about 3 minutes, stirring frequently, until cheese is melted. Stir in broccoli. Cook about 1 minute or until hot, stirring occasionally. Serve topped with popcorn.

Notes

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Recipe Step Photos

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