Fast Broccoli Cheese Soup

On cold dreary evenings like last night, I love to just stay in and cozy up with some yummy soup. I had a craving for broccoli cheese soup but I didn't have cream in the fridge so I concocted this recipe with what I had on hand. I don't know how low fat this is but I feel it can't be worse than the restaurant recipe. Plus I used real broccoli to boot! I love using real veggies not from a can. I also think the Velveeta adds a nice creamyness to the soup without the heavy cream.1/4 onion, finely chopped
1 clove garlic, minced
1/3 c chicken broth
1 c broccoli (I used frozen)
1 c skim milk
1 tbsp olive oil
1 tsp Old Bay Seasoning
2 in. slices of Velveeta from the big brick
2/3 c reduced fat cheddar cheese, shredded
1 tbsp reduced fat cream cheese

Directions:

1. Heat up olive oil over medium heat and cook onion and garlic until translucent. About 3 minutes.
2. Toss in broccoli and cook together for another couple minutes.
3. Add the rest of the ingredients except the shredded cheese and cream cheese. Allow Velveeta to melt.
4. Toss in shredded and cream cheeses. Stir until smooth.
5. I have a stick or immersion blender I love to use for soups so I used it here. If you like big broccoli chunks in your soup, omit this step. I think I might have overdone it a bit though.

Spoon into a bowl and serve with yummy cheddar biscuits!