Broccoli Cheese Soup

M L

By
@mcmaven

This soup is a low-fat take on the traditional recipe... and it's just as good! No, really.

Recently, I've been using frozen corn and cauliflower instead of the broccoli, and think I actually prefer the taste. It's not quite as colorful, though.


pinch tips: Perfect Pasta Every Time


Rating:

Comments:

Serves:

4

Prep:

5 Min

Cook:

15 Min

Ingredients

2 tsp
olive oil
1/2 c
onions, minced
16 oz
broccoli, frozen
4 oz
Velveeta, 2% reduced-fat
1/2 c
milk, skim
1/2 tsp
garlic powder
1/2 c
water
1/4 c
cornstarch

Directions Step-By-Step

1
Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
2
Reduce heat to low, add cheese (cut in cubes) and stir until cheese melts; stir in milk and garlic powder.
3
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minute, until thick. Serve hot. Yields 1½ cups per serving.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy