Broccoli Cream Soup
2 cloves garlic, minced
1 cup onion, finely chopped
1 cup red or green bell pepper, chopped
1 cup celery, chopped
5 cups broccoli florets, coarsely chopped
1 (32-ounce) container reduced-sodium, fat-free chicken broth
1/4 cup fat-free half-and-half cream
Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook garlic, onion, bell pepper, and celery until tender, stirring occasionally.
Stir in broccoli and broth; bring to a boil. Reduce heat to medium; continue cooking until broccoli is soft enough to mash.
Cool about 10 minutes. Transfer in batches to food processor or blender and process until smooth.
Return to pan, pour in half-and-half cream, and heat over low heat, being careful not to burn.