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.
prep time5 Min
cook time15 Min
Velveeta, 2% reduced-fat
How To Make
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.
Reduce heat to low, add cheese (cut in cubes) and stir until cheese melts; stir in milk and garlic powder.
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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