Broccoli Cheese Soup


  • 2 tbsp. light butter
  • 1 onion, chopped

  • 1 (16 oz.) package frozen broccoli, chopped

  • 4 chicken bullion cubes

  • 8 cups boiling water

  • 1 (1 lb.) loaf processed cheese food, cubed (such as Velveeta)

  • 2 cups low-fat milk

  • 1 tbsp. garlic powder

  • 3 tbsp. cornstarch

In a medium pot, dissolve chicken bullion cubes in the water to make chicken broth.

Chop the broccoli into bite-size pieces.

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, about 10 minutes.

Reduce heat and slowly add cheese cubes, stirring in between each addition until fully melted. Mix in milk and garlic powder. If desired, use an immersion blender to make the soup smooth. I like the chunky texture of the broccoli bits so I keep it as-is.

In a small bowl, stir cornstarch with about 1/2 cup of the soup mixture (try to only get the liquid if possible). Stir until cornstarch is dissolved. Add to the soup and stir frequently until thick.

by The Savvy Kitchen