1 C chopped onion
2 chopped garlic cloves
2 cans FF chicken broth
1 16 oz bag frozen broccoli- chopped
2 1/2 cups 1% milk
1/3 cup of flour
5 oz velveeta light -cubed
1/2 can rotel or tomato with diced jalapenos(optional)
Saute garlic and onion in nonstick pan coated with cooking spray until tender.
Add broth, broccoli and tomatoes and let cook for about 10 minutes over med-high heat until it starts to come to a boil.
Combine milk and flour and whisk together in a separate bowl. When broth is starting to boil add milk and whisk until it starts to thicken.
Take soup off of the heat and stir in cheese until it melts.
Place half of soup in blender or food processor and blend until smooth, then add back to the pot.