• 1 cup onion, chopped
• 2 garlic cloves, minced
• 3 cups low sodium chicken broth
• 1 (16 oz.) pkg. broccoli florets
• 2-1/2 cups  2% milk
• 1/3 cup flour
• 1/4 tsp. pepper
• 8 oz. light Velveeta, cubed (sometimes I will add 4 extra ounces and the points will go up)

Heat a large saucepan coated with cooking spray over medium-high heat.  Add onion and saute 5 minutes; then add garlic and saute another minute;  add broth and broccoli. Cover, and bring to a boil; reduce heat and cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended; add to broccoli mixture.  Cook 5 minutes or until slightly thick, stirring constantly.  Stir in pepper.  Remove from heat; add cheese, stirring until cheese melts.

Place 1/3 of the  soup in a blender and process until smooth (I like to process all of the soup with my Viking hand blender so I do not have to remove it from the pan).  Return soup to pan.

4 points per 1-1/3 cups

Recipe by cookingwithauntjuju.com