Broccoli-Cheese Soup

Makes 6 servings (about 7 cups)

A rich, creamy meal in a bowl; just serve with some whole-wheat bread on the side. Leftover soup will keep in the refrigerator for up to 2 days.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 (15-ounce) cans reduced-sodium chicken broth
• 1/3 cup water
• 1 pound broccoli, cut into bite-size florets
• ½ cup Original Malt-O-Meal® hot cereal, uncooked
• 1 cup milk
• 1(8-ounce) package processed cheese (such as Velveeta or Velveeta Light), cut into small cubes
• ½ teaspoon ground black pepper

Directions

1. In a soup pot or large saucepan, heat oil over medium-high heat. Add onion and garlic; cook, stirring often, until tender, 4 minutes. Add broth, water, and broccoli. Bring to a boil; reduce heat and simmer, stirring occasionally, until broccoli is tender, 10 minutes.
2. Gradually stir in the cereal; continue simmering, stirring occasionally, until thickened, 3 minutes. Stir in milk and heat through. Remove from heat and add cheese and pepper; stir until cheese melts.
3. Place half of soup in a blender or food processor; pulse until smooth. Return mixture to pot with remaining soup and heat through.

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