• 2 cups chopped fresh or frozen broccoli
• 1/2 cup chopped onion
• 1 (14.5 oz) can reduced-sodium chicken broth
• 2 Tbsp. cornstarch
• 1 (12 fl oz) can fat free evaporated milk

In a saucepan, combine broccoli, onion, and broth; simmer for 10 to 15 minutes or until vegetables are tender. Puree half of the mixture in a blender and return to the saucepan. In a small bowl, whisk cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes. Garnish with cheese.