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BROCCOLI CHEESE SOUP

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)


Ingredients
• 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


Directions
1. 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.

Nutrition
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,
CARBOHYDRATE CHOICES: 1