Broccoli Cheese Soup Recipe

picture of broccoli for recipe of broccoli cheese soup

While the weather has yet to warm up, why don’t you warm yourself up with some broccoli cheddar soup:

2 tablespoons cooking oil (olive oil or vegetable oil)
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth (you can use low sodium or fat free broth for a more healthier soup)
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces cubed or shredded cheese (cheddar, monterey jack, colby or similar)

Heat a large saucepan coated with the cooking oil over medium-high heat. Add the onion and garlic; saute until the onions turn light brown. Add the broth and broccoli to the saucepan. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium and simmer for 10 minutes.

In a bowl combine the milk and flour, stirring with a whisk until well blended. Add the milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Makes about 6 servings.

Enjoy.

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