soups

Ingredients

	2 tsp olive oil
	1/2 cup(s) onion(s), minced
	16 oz frozen chopped broccoli
	29 oz canned chicken broth
	4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, cut into cubes, or similar product
	1/2 cup(s) fat-free skim milk
	1/2 tsp garlic powder
	1/2 cup(s) water
	1/4 cup(s) cornstarch

Instructions

• 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.
  
  
• Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
  
  
• Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Serve hot. Yields about 1 1/2 cups per serving.

Chef Tips

• We renovated Broccoli Cheese Soup by:
  • Sautéing the onion in heart-healthy olive oil instead of butter.
    
    
  • Using light cheese instead of the full-fat variety.
    
    
  • Choosing fat-free milk over whole.
    
    
  • Thickening the soup with cornstarch instead of a butter-flour roux.