VELVEETA® Cheesy Broccoli Soup
Pinch yourself. You're not dreaming. This thick, creamy broccoli Cheddar soup that's ready in less than 30 minutes is the real deal.
- 2 Tbsp. butter or margarine
- 1/4 cup chopped onion
- 2 Tbsp. flour
- 2-1/2 cups milk
- 3/4 lb. (12 oz.) VELVEETA®, cut up
- 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
- 1/8 tsp. pepper
Preparation time 10mins
Cooking time 25mins
Adapted from kraftrecipes.com
MELT butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
STIR in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
ADD remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.
KRAFT KITCHEN TIPS:
HEALTHY LIVING: Save 50 calories, 6 grams of fat and 4 grams of saturated fat per serving by preparing with 2% Milk VELVEETA.
SUBSTITUTE: Substitute frozen chopped spinach; frozen cauliflower, chopped; or frozen asparagus spears, chopped, for broccoli.
USE YOUR MICROWAVE: Place onion and butter in 2-quart microwavable casserole or bowl. Microwave on HIGH 30 seconds to 1 minute or until onion is tender. Add remaining ingredients; mix well. Microwave 6 to 8 minutes or until VELVEETA is melted and soup is heated through, stirring after 4 minutes.