cups small broccoli florets or thawed frozen chopped broccoli
1/2
cup evaporated skimmed milk
1/8
teaspoon ground red pepper
2
ounces cubed light pasteurized process cheese product
1/4
cup fat-free sour cream
1/8
teaspoon salt
1. Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook and stir 4 minutes or until translucent.
2. Add water and bouillon granules; bring to a boil, over high heat. Add broccoli; return to a boil. Reduce heat; simmer, covered, 5 minutes or until broccoli is tender.
3. Whisk in milk and red pepper. Remove from heat; stir in cheese until melted. Stir in sour cream and salt.
Cheesy Broccoli Soup
