Low-Fat Broccoli Soup – 1 Point Recipe Source: Cherie 1 can (14.5 oz) low-sodium chicken broth 2 cups chopped fresh or frozen broccoli 1/2 cup chopped onion 2 tablespoon cornstarch 1 can (12 oz) evaporated skim milk In a saucepan, combine broccoli, onion and broth; simmer for 10 to 15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan. In a small bowl, whisk the cornstarch and 3 tablespoon of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes. Makes for servings. (3/4 cup)