Broccoli Cheese Soup

This soup is my favorite broccoli cheese soup recipe. I have worked to make it low-fat, but still filling and very delicious. This soup can definitely be eaten as a meal, especially if you include a salad and some nice bread. Enjoy!


Serves 12 ( 6 points +)

• 2 T. light stick butter ( Land O' Lakes)
• 1 medium onion, chopped
• ½ c. flour
• 6 c. fat-free chicken broth
• 8 oz. bow-tie pasta
• pepper to taste
• 16 oz. frozen chopped broccoli
• 6 c. skim milk
• 1 lb. reduced fat Velveeta
• 2 T. cornstarch
• 3-4 T. water

Melt butter in a large pot or Dutch oven. Add onion and cook until tender. Stir in flour. Gradually add chicken broth, whisking until smooth. Bring to a boil. Add pasta and cook 4-5 minutes or until pasta begins to soften. Add pepper to taste. Add broccoli and cook 4-5 minutes. Add milk and cheese. Cook until cheese melts, stirring often. Heat until thickened. Mix cornstarch with water. Stir into soup to thicken a bit more. Let stand 10-15 minutes before serving.