Broccoli Cheese Soup
- 6 tablespoons butter
- 1 cup onion, diced
- 3 carrots, chopped
- 2 cloves garlic, minced
- 1 1/2 (16 ounce) packages frozen broccoli cuts
- 4 cups reduced-sodium fat-free chicken broth
- 8 ounces sharp American cheese, cubed
- 8 ounces Velveeta cheese, cubed
- 2 cups milk
- 1/2 tablespoon garlic powder
- 2/3 cup cornstarch
In a large stockpot, melt the butter over medium heat. Add onion, cook for 5 minutes, stirring occasionally. Add garlic, and cook for an additional 2 minutes. Add broccoli and chicken broth, simmering until broccoli is tender, 10-15 minutes. Reduce heat to medium-low, stir in cheeses. Continue stirring until all the cheese is fully melted. Using an immersion blender (or carefully transferring soup to a blender in batches), puree soup to desired consistency.
Meanwhile, fill a liquid measuring cup with milk. Whisk in cornstarch and garlic powder until no lumps remain. Heat milk mixture in microwave 30 seconds, or until lukewarm. Pour mixture into soup, stirring, until thick.