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What better way to "eat your veggies" than in this creamy cheese soup? Does someone in your family not usually eat broccoli? Try this—you may be pleasantly surprised!
Prep: 10 Minutes
Cook: 13 Minutes
6 Servings (1 cup each)


• 1 tablespoon canola or soybean oil
• 1 medium onion, chopped (1/2 cup)
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 3 cups soy milk 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 flowerets
• 1 cup low-fat popped popcorn, if desired

Heat oil in 3-quart saucepan over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.

2. Stir soy milk and cornstarch in small bowl with wire whisk until smooth. Gradually stir into onion mixture. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.

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. If desired, top this creamy cheese soup with popcorn.

1 SERVING: Calories 140 (Calories From Fat 40) Total Fat 4.5g (Saturated Fat 1.5g Trans Fat 0g Omega 3 0g) Cholesterol 5mg, Sodium 730mg, Total Carbohydrate 14g (Dietary Fiber 2g), Protein 10g
% DAILY VALUE: Vitamin A 20%, Vitamin C 35%, Calcium 35%, Iron 6%, Folic Acid 10%
EXCHANGES: 1/2 Skim Milk, 1 Vegetable, 1/2 High Fat Meat, 1/2 Fat,


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