Broccoli Cheese Soup

By charlotteh371

Ingredients

• 2 2
• tsp olive oil
• 1 1
• small onion, chopped
• 1 1
• red pepper, chopped
• 1 1
• bay leaf
• 3 3
• cups chicken broth, low sodium
• 16 16
• oz chopped broccoli
• 1 1
• cup fresh broccoli florets
• 1 1
• 12 oz can evaporated milk, low fat
• 2 2
• tbsp cornstarch
• 3 3
• tbsp water
• 16 16
• oz Mexican Velveeta (or more if desired), cubed
• 1 1
• carrot, grated

Preparation

Step 1

Heat oil in a large saucepan or small stockpot; add onions, pepper and bay leaf. Saute until vegetables start to soften. Add broth and broccoli; simmer until tender.

Make a slurry out of cornstarch and water (add more water if needed) and add to soup along with evaporated milk. Bring to a boil, reduce heat and simmer until thickened. Add cheese and grated carrot; stir until cheese is melted. Season with salt and pepper, to taste.