Total Time
15mins
Prep 5 mins
Cook 10 mins

I got the base of this recipe from my mom. I use Organic Vegetable Broth instead of Chicken broth just because I love the combination of flavors and natural spiciness. I also added the extra veggies which makes it a bit heartier. I also added the cheddar which thickens it and lets face it, just makes it a yummy comfort food.

Ingredients Nutrition

Directions

  1. In a medium saucepot over med. high heat, place broth, broccoli, onion, celery & garlic. Bring to a boil, then lower heat & simmer 3 minutes. Take off heat & cover.
  2. In a ceramic coated Dutch oven melt butter over low heat. When melted, add flour & turn up heat to med.- high. Cook, stirring constantly till roux is bubbly and a golden brown color. Add broth mixture all at once while whisking. Keep whisking or stirring constantly until soup is bubbly and thickened about 3 minutes.
  3. Take off heat & add grated cheese, stir in till melted. Ladel into bowls and sprinkle with salt & pepper and garnish with green onions.
Most Helpful

I really enjoyed this easy to make soup! I used rice milk, scaled it down for 2. Thanks for a delicious soup!

Sharon123 March 10, 2011