BROCCOLI CHEESE SOUP 2 lbs frozen broccoli 32 oz fat-free chicken broth 1 can Rotel tomatoes and green chilis (I used Del Monte Diced Tomatoes with Green Pepper and Onion) 10 oz Velveeta Light Combine broccoli, broth and tomatoes and simmer for 1 hour. Take off heat and add Velveeta cheese cut into chunks. Stir until melted. If you like a smooth consistency, puree in a blender. Makes 10 cups - 2 POINT per cup (2 cups are 3 points)