Schiyzendoozle. I offer a low fat version to the typically waist band stretching, belly over-filling version of broccoli cheese soup. Granted, it’s not quite as thick; but hey it slides down the throat with total deliciousness and ease, at a mere 200 calories per serving rather than 450! I’d say that’s totally worth it. 15 minutes prep and cook. What could be better? Give that a whirl over your taste-buds! PtotheS…It rained all day here in G’Vegas, and that screamed soup to me!
2 cups unsalted, low fat chicken broth
3 cups broccoli florets, roughly chopped
1 medium sweet onion, diced
3/8 t salt
1/4 t pepper
2 garlic cloves, minced
1 1/2 cups fat free Half and Half
6 oz shredded Chedder/Pepper Jack blend cheese, divided
In soup pot, combine broth, broccoli, onion, salt, pepper, and garlic.
Bring to boil.
Reduce heat and simmer 10 minutes.
Pour soup into blender.
Puree until smooth, approximately 30 seconds.
Return to soup pot.
Add Half and Half and 3/4 of cheese.
Divide among 4 bowls.
Top with remaining shredded cheese.