Broccoli Cheese Soup for the Soul
Ready In: 30 mins
Serves: 4
Ingredients
- 2 cups low sodium chicken broth
- 3 cups chopped broccoli (, peeled stems included)
- 1⁄2 cup chopped celery
- 2 tablespoons butter
- 4 tablespoons flour
- salt, to taste
- freshly ground black pepper, , to taste
- 4 cups low-fat milk (don't use skim, though)
- 1⁄2 cup sharp cheddar cheese, grated
Directions
- In a medium saucepan, bring broth, broccoli (about 1 med. head will yield 3 cups chopped broccoli) and celery to a boil over high heat.
- Reduce heat to medium and simmer until broccoli is tender, about 10 minutes.
- Stir occasionally.
- Meanwhile, melt butter in a large saucepan over medium heat and stir in flour, salt and pepper; cook for 1 minute.
- With a whisk or wooden spoon, add milk gradually, beating constantly to prevent lumping.
- (It will thicken like paste at first; keep beating in milk to thin it.) Bring to a boil.
- If you want a smooth soup, puree broccoli in blender.
- Now add broccoli mixture (smooth or chunky) into large saucepan with the milk.
- Remove from heat and stir in cheese.
- Serve immediately.
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