Lightened Up Italian Broccoli-Cheese Soup

  Broccoli-Cheese soup is a popular item on the menu in a lot of restaurants. I took the classic recipe and lightened it up a bit without sacrificing any flavor. Give broccoli and cheese soup an Italian accent by swapping Cheddar cheese for Parmesan and garlic.  

1 cup diced onions 1 cup diced celery 1/2 cup diced or shredded carrots 2 garlic cloves, minced 1/4 cup olive oil   Sweat onions, celery, carrot and garlic in oil in a large pot of medium-low heat until beginning to soften, about 5 minutes.   Stir in:   1/4 cup all-purpose flour 6 cups low-sodium chicken broth 2 - 10 oz. pkgs. frozen broccoli florets , thawed and chopped or 1 - 1 lb. bag frozen chopped broccoli or If you have fresh broccoli on hand, chop it along with the stems and blanch for 3 minutes before adding to the soup. 6 oz. reduced fat cream cheese 2 wheels of Mini Babybel Light 1/2 cup grated Parmesan Salt and Pepper to taste  

Stir in flour to coat vegetables; cook 1 minute.  Gradually stir in the broth and broccoli.  Increase heat to medium-high.  Simmer soup until it thickens slightly, 5-8 minutes.  Reduce heat to medium.  Stir in cream cheese, Mini Babybel and Parmesan.  Whisk lightly to incorporate. Season with salt and pepper.  

  ~Adapted from Cuisine at Home