Ingredients

The following ingredients have 4 Servings
  • 1 onion, chopped
  • 4 cups chopped broccoli
  • 3 small all-purpose potatoes, peeled and chopped
  • 1 carrot, chopped
  • 2 cups chicken or vegetable broth
  • 1/2 teaspoon dried basil
  • 3 cups skim milk
  • 3/4 cup shredded reduced-fat sharp cheddar cheese
  • Salt and freshly ground black pepper to taste

Instruction

  • Spray a large nonstick soup pot or Dutch oven with nonstick cooking spray.
  • Add the onion and cook over medium heat, stirring often, until the onion begins to soften, about 5 minutes.
  • Add the broccoli, potatoes, carrot, broth and basil. Turn up the heat and bring to a boil then turn the heat to low and simmer, with the pot covered, until the vegetables are tender, about 20 minutes.
  • Transfer the mixture to a blender and puree until smooth. (Or use a stick blender to puree the vegetables right in the pot.)
  • Pour the puree back into the soup pot. Add the milk and stir occasionally until heated through.
  • Remove pan from the heat and let cool for about 1 minute.
  • Add the cheese and stir until it's melted. Adjust salt and freshly ground black pepper to taste.