This is a revision to a previous post (December 5th, 2006). The original recipe comes from Cooking Light.
1 cup minced onion
2 cloves minced garlic (1 tsp)
3 cups chicken broth
1 package frozen broccoli
2 1/2 cups 2% milk
1/3 cup flour
10 oz Velveeta processed cheese
1/4 tsp pepper
In a large, heavy-duty saucepan coated in cooking spray, saute onion and garlic for 3 minutes over medium-high heat. Once mixture begins to brown, add chicken broth and broccoli. Stir well and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
Whisk together milk and flour. Slowly pour into pan and stir well. Cook 5 minutes or until soup begins to thicken, stirring constantly (don’t bring to a boil). Add pepper and remove from heat. Add Velveeta cheese and stir until cheese is melted.
Serve with thick, crusty bread. Top with shredded cheese, crumbled bacon, green onions, and sour cream as desired.
