Broccoli Cheese Soup

★★★★★ 2 Reviews
mcmaven avatar
By M L
from Milwaukee, WI

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.

serves 4
prep time 5 Min
cook time 15 Min


  • 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
  • 1/4 c

How To Make

  • 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.

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