Cheesy Broccoli Soup
Makes: 4 servings (3/4 cup each)
- 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.