Creamy Broccoli Cheese Soup
Description:
Flavorful, creamy, cheesy broccoli soup with onions, pepper, and garlic.
Yield:
4-6 servings
Flavorful, creamy, cheesy broccoli soup with onions, pepper, and garlic.
Yield:
4-6 servings
Ingredients:
> 2 cups (or 1 can thats about 14 oz) chicken broth or vegetable stock > 1 (1/4 cup) small, yellow onion, diced (can be substituted by 1/4 tsp dried onion flakes) > 1 stalk celery, diced (optional) > 3 cloves garlic, minced > 2 cups broccoli florets cut into bite size pieces > 1/4 cups (2 tablespoons) unsalted butter | > 1/3 cup of all-purpose flour (or 1/3 cup cornstarch) > 2 cups skim milk (can use whole milk) > 1 cup grated sharp cheddar cheese (can use process American cheese (like Kraft), cubed) > 1/2 c. shredded Swiss cheese (optional) > 1/8 tsp black pepper > Salt to taste (or 1/4 teaspoon garlic salt) > 1/2 cup half-and-half (optional) |
Garnish
> 1/2 cup shredded cheddar cheese
> 1 1/2-2 teaspoons minced fresh parsley
Directions:
In a small saucepan, simmer chicken broth.
Wash and trim ends of broccoli and then chop broccoli (including stems).
Add the broccoli to chicken broth and cover.
Allow the broth to come to a boil, and cook until the broccoli is soft.
Melt the butter in a large pot over medium heat,
add the onions and celery plus a pinch of salt and pepper and cook until soft and tender.
Add garlic, cook for another minute.
Heat milk in microwave for 1-2 minutes.
In a separate medium-sized pot, melt butter then add flour and pepper.
Cook together for a couple of minutes, then whisk in warmed milk.
Add this mixture to the pot, stirring gently. The soup will thicken.
Once the soup thickens, add the grated cheddar cheese and salt and pepper to taste.
Add the cheese a handful at a time, stirring to melt the cheese after each addition.
Slowly whisk in the half-and-half (this is optional for creaminess and fluff).
Serve immediately.
Pour into a large soup bowl and offer cheese and parsley at the table.
Wash and trim ends of broccoli and then chop broccoli (including stems).
Add the broccoli to chicken broth and cover.
Allow the broth to come to a boil, and cook until the broccoli is soft.
Melt the butter in a large pot over medium heat,
add the onions and celery plus a pinch of salt and pepper and cook until soft and tender.
Add garlic, cook for another minute.
Heat milk in microwave for 1-2 minutes.
In a separate medium-sized pot, melt butter then add flour and pepper.
Cook together for a couple of minutes, then whisk in warmed milk.
Add this mixture to the pot, stirring gently. The soup will thicken.
Once the soup thickens, add the grated cheddar cheese and salt and pepper to taste.
Add the cheese a handful at a time, stirring to melt the cheese after each addition.
Slowly whisk in the half-and-half (this is optional for creaminess and fluff).
Serve immediately.
Pour into a large soup bowl and offer cheese and parsley at the table.