Ingredients Jump to Instructions ↓

  1. 1/4 cup chopped sweet onion

  2. 1 garlic clove, minced

  3. 1 tablespoon all-purpose flour

  4. 1 cup chicken broth

  5. 2 cups fresh broccoli florets

  6. 1/8 to 1/4 teaspoon dried tarragon

  7. 1/8 teaspoon dried thyme Dash pepper

  8. 3/4 cup 2% milk

  9. 2/3 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a large nonstick saucepan coated with cooking spray, saute onion and garlic until tender. Stir in flour until blended; cook for 1 minute. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool slightly. In a blender, process soup until smooth. Return to pan and heat through (do not boil). Stir in 1/2 cup of cheese until melted. Sprinkle servings with remaining cheese. Yield: 2 servings.


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