Broccoli-Cheese Soup

 

1

tablespoon canola or soybean oil

1

medium onion, chopped (1/2 cup)

1

tablespoon all-purpose flour

1

teaspoon salt

3

cups original-flavored soymilk 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 florets

1

cup popped reduced-fat popcorn, if desired

• 1 In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.
• 2 In small bowl, stir soymilk and cornstarch 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. Serve topped with popcorn.