1/2 Cup Butter
1 Onion, chopped
2 16-oz. pkg. frozen chopped broccoli
4 14.5-oz cans chicken broth
2-lb loaf Velveeta cheese
1 C. half-n-half (I will use fat free)
1 C. heavy cream (I will just use more fat free half-n-half)
1 Tbsp. garlic powder
2/3 C. cornstarch
1 C. chicken broth
1 C. cheddar cheese, shredded
3 Roma tomatoes, chopped
"In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with 4 cans chicken broth. Simmer until broccoli is tender, 10-15 mins. Reduce heat. Cube cheese very finely or melt it before adding it to the soup so it doesn't stick to the broccoli. Stir in cheese until melted. Stir in half-n-half, cream, and garlic powder. In a small bowl, stir cornstarch into 1 C. broth until dissolved. Stir into soup; cool, stirring frequently, until thick. Sprinkle each serving with shredded cheese and tomatoes. Makes 8 servings."
