broccoli cheese soup

Name: Broccoli Cheese Soup
Prep time: 5 min
Cook time: 15 min
Yield: 4
Ingredients: 2 teaspoon(s) olive oil; 1/2 cup(s) onions, minced; 16 ounce(s) broccoli, frozen; 4 ounce(s) Velveeta, 2% reduced-fat; 1/2 cup(s) milk, skim; 1/2 teaspoon(s) garlic powder; 1/2 cup(s) water; 1/4 cup(s) cornstarch

(2 RATINGS)

133 Pinches 1 Photo

M L

Milwaukee, WI

Updated on Nov 13, 2009

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.

Rate

prep time 5 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

2 teaspoons olive oil
1/2 cup onions, minced
16 ounces broccoli, frozen
4 ounces Velveeta, 2% reduced-fat
1/2 cup milk, skim
1/2 teaspoon garlic powder
1/2 cup water
1/4 cup cornstarch

How To Make broccoli cheese soup

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.

Step 2

Reduce heat to low, add cheese (cut in cubes) and stir until cheese melts; stir in milk and garlic powder.
Step 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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