3 c. frozen broccoli (10 oz.)
1 c. chicken broth
1 tbsp. minced onion
1/4 tsp. pepper
3 1/2 c. skim milk
2 tsp. cornstarch
6 oz. Velveeta cheese

Bring broccoli, broth, onion, and pepper to boil. Reduce heat to low. Cover and simmer 8-10 minutes until broccoli is tender. Process in food processor until smooth; return to pan. Add all but 1/4 cup milk. Bring to boil over medium heat. Stir cornstarch into 1/4 cup milk until smooth. Stir into soup. Simmer 1 minute until thickened. Reduce heat. Stir in cheese until melted.