Best Cream of Broccoli Soup

2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
2 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli (fresh)
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
salt and pepper as needed
1/2 cup Velveeta cheese (I use a whole cup or 8oz.)

1. Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
2. Add broccoli and broth; cover and simmer for 10 minutes.
3. Purée soup (I use a blender) or mash with potato masher.
4. Return to heat.
5. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
6. Stir until thick and bubbly, add to soup.
7. Add cheese; stir until melted.
8. Season with salt and pepper and serve.

Nutrition Info:
Serving Size: 1.5 cups
Fat-20.5g
Calories-306
Carbs-20.3
Carb Choices-1.5
Chol.-55mg

Chicken-Broccoli-Tortellini Soup

1 tablespoon olive or vegetable oil
1 small onion, chopped (1/4 cup)
1 3/4 cups chicken broth
1/2 cup water
1/2 teaspoon Italian seasoning
1 box (10 oz) Green Giant® frozen cut broccoli in cheese-flavored sauce
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup cubed cooked chicken
1 large plum (Roma) tomato, chopped (1/2 cup)
1/4 cup shredded Parmesan cheese


1. In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.
2. Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.
3. Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.

*High Altitude (3500-6500 ft): Increase water to 3/4 cup.

Makes 4 Servings

Nutrition Info:
Calories-370
Total Fat-14g
Total Carbs-37g
Carb choices-2 1/2