Broccoli-Cheese Soup

This easy homemade broccoli and cheese soup features the convenience of frozen broccoli, packaged croutons, and on-hand staples such as flour, milk, chicken broth and cheese.    

Yield:

2 qt

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 272
Fat 17 g
Satfat 11 g
Protein 12 g
Carbohydrate 16 g
Fiber 3 g
Cholesterol 52 mg
Sodium 927 mg

Ingredients

4 tablespoons unsalted butter
1 large onion, finely diced
1/4 cup all-purpose flour
1 qt. chicken broth
6 cups frozen broccoli florets (about 1 1/2 lb.), thawed
1 1/2 cups milk
2 cups shredded sharp
Cheddar
2 cups prepared croutons, for serving

Preparation

In a large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring to make a paste, for 2 minutes. Gradually whisk in broth and then bring to a boil. Add broccoli and cook, stirring often until tender, about 3 minutes. Remove from heat.

Using a blender, puree broccoli mixture in batches. Transfer batches to a large bowl. Return puree to saucepan, place over medium heat and bring to a simmer. Gradually whisk in milk and 1 cup cheese. Ladle soup into bowls. Top each serving with croutons and a sprinkling of remaining cheese.

Note:

February 2006