Broccoli and Cheese Soup

By Hester

Ingredients

• 1 cup Onion (chopped )
• 2 cloves Garlic (minced)
• 3 cups Chicken Broth (less-sodium fat-free)
• 1 (16-ounce) package Broccoli (florets)
• 2 1/2 cups Milk (2% reduced-fat )
• 1/3 cup All-purpose Flour
• 1/4 teaspoon Black Pepper
• 8 ounces Velveeta Light (cubed)

Preparation

Step 1

1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.