Broccoli & Velveeta Cheese Soup

I usually avoid processed food like the plague, but here, I'll make an exception for easy-melting value and texture. A great warm-you up dinner when you don't feel like waiting forever till soup's on. Found this in Cooking Light several years ago.

• Ready In: 30 mins
• Serves: 6

Ingredients

•  cooking spray
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 3  cups  fat-free low-sodium chicken broth
• 1 (16 ounce) package broccoli florets
• 2 1⁄2 cups 1% low-fat milk
• 1⁄3 cup all-purpose flour
• 1⁄4 teaspoon black pepper
• 8  ounces light processed cheese, cubed (such as velveeta light)

Directions

1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.