Broccoli Soup with Monterey Jack Cheese

Kitchen Tested
  • Yield 6 to 8 servings

Fresh broccoli florets creamy, mild Monterey Jack cheese and give this soup great flavor.


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



Get every new post delivered to your Inbox.

Join 233 other followers