2 cups chopped onions
1 lb. fresh broccoli florets
1 (14 oz. can) chicken broth
6 tbsp. light cream cheese
1 cup skim milk
1/8 tsp. ground red pepper
3/4 tsp. salt
1/3 cup finely chopped green onions (white and dark green parts)

Spray a large dutch oven with cooking spray. Put pan over medium-high heat. Add onions, spray onions with cooking spray. Cook 4 minutes. Add broccoli and broth. Bring to boil over high heat. Reduce to simmer. Cover, simmer 10 minutes or until broccoli is tender.

Puree broccoli mix in blender 1 cup at a time. Return pureed soup to pan over medium heat. Whisk in cream cheese until melted. Stir in milk, red pepper and salt. Cook 2 minutes or until heated through.

Top each serving with green onions.

Submitted by: Sherry Monfils