When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat. I lightened up this tarragon-flavored soup to use up the broccoli we brought.
—MARGE HILL GLENSIDE, PA
PREP: 20 MIN. • COOK: 35 MIN. + COOLING • MAKES: 4 SERVINGS
1/2 cup chopped sweet onion
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14 1/2 ounces) reduced-sodium vegetable broth or chicken broth
4 cups fresh broccoli florets
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 1/2 cups 1% milk
1 1/4 cups shredded reduced-fat cheddar cheese, divided
1. In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
2. Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature.
3. In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.