Tuesday, January 1, 2008

Broccoli and Cheddar Cheese Soup

1 onion, chopped
2 Tbsp House Italian Reduced Fat Dressing
1 can condensed chicken broth (10-1/2 oz.)
2 broth can water
4 cups broccoli, chopped
1 cup fat free milk
1 cup MINUTE White Rice, uncooked
1 cup 2% Milk Reduced Fat Sharp Cheddar Cheese

COOK onion in dressing in large saucepan until tender. ADD broth, water and broccoli. Bring to boil; cook 8 to 10 min. or until broccoli is tender. Stir in milk and rice. Reduce heat to medium; cook 5 min. POUR into blender or food processor container in batches; cover. Blend until smooth. Return to saucepan; cook on low heat until heated through. Top each serving with cheese. Makes 6 servings, 1 cup each. Visual AHA!: Show serving size of soup in bowl with cheese on top. Substitute: Prepare as directed, substituting 4 cups chopped cauliflower for the broccoli.

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