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
Cost per Serving: $1.33
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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 272
  • Fat: 17g
  • Saturated fat: 11g
  • Protein: 12g
  • Carbohydrate: 16g
  • Fiber: 3g
  • Cholesterol: 52mg
  • Sodium: 927mg

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

  1. 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.
  2. 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.
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