Broccoli and Cheddar Cheese Soup

1 onion chopped ( I use a large one)

2 tbsp Kraft calorie wise italian dressing (I use olive oil or whatever dressing I have)

1 can (10 fl oz) chicken broth (or one lge carton ready to use)

2  broth cans of water (only if you used condensed)

4 cups chopped broccoli (I think I almost double this because we like the soup thick and hearty)

1 cup skim milk (if I add extra broccoli I will sometimes add more too reduce thickness)

1/2 cup instand white rice, uncooked

**  the recipe doesn't call for it but I chop up and add 2 or 3 large granny smith apples to the onions while I am cooking them.

***  I also add some type of chipotle, or hot sauce to perk it up a bit after it is all pureed and do it to taste....

cheddar cheese for top

Cook onions in dressing in large saucepan until tender.

Add broth, water and broccoli.  Bring to boil; cook 8 to 10 min or until broccoli is really tender.  Stir in milk and rice.  Reduce heat to medium.  Cook 5 min (I usually cook longer)

Pour soup in batches, into blender...or I use the braun it is easier.  Blend until smooth.  Return to saucepan; cook on low heat until heated through.  Top each serving with cheese

Serve with cheese bread if desired.

If you follow the recipe there are only 140 calories per cup.  A nice healthy hearty soup.