Broccoli Soup with Monterey Jack Cheese

  • Yield: 6 to 8 servings


4cups fresh broccoli florets
1-- onion, chopped
2/3cup all-purpose flour
1 1/2cups skim milk
2-- (14 1/2-ounce) cans vegetable broth or fat-free chicken broth
1cup shredded reduced-fat Monterey Jack cheese
-- Salt and pepper to taste
1/8teaspoon dried thyme


  1. Cook broccoli in a microwave dish in 1/3 cup water, covered, 8 to 10 minutes or until tender.  Drain and set aside.
  2. In a large pot coated with nonstick cooking spray, saute onion over medium heat until softened, 3 to 5 mintues.  Combine flour and milk and stir constantly until mixed.  Stir into onion.  Gradually add vegetable broth and broccoli.  Stir to combine.  Turn heat to medium-high and bring mixture to a boil.  Cook over medium-high heat about 5 minutes.  Transfer soup to a food processor or blender, puree, and return to pot over low heat.  Add Monterey Jack, salt and pepper, and thyme, and cook until heated through and cheese is melted.

Nutritional Info *per serving

  • Calories 152
  • Fat 5g
  • Saturated Fat 3.6g
  • Cholesterol 16mg
  • Sodium 652mg
  • Carbohydrate 17.2g
  • Protein 10.1g