Cheesy Broccoli Soup
A savory, simply veggie soup that pairs nicely with a sandwich or wrap for a great meal.
4 Cups of broccoli (3 cups rough cut for soup base, 1 C florets)
â…” C onion, chopped
3 Tbsp margarine or I Can’t Believe It’s Not Butter
3 Tbsp flour
2 C chicken or vegetable stock
Dash of savory
Dash of thyme
1 C milk (low fat or 2% work well)
â…” C of cheddar cheese, grated
In a deep sauce pan or soup-pot place 3 Cups of the rough cut broccoli with about ⅔ C of water – cook, stirring occasionally until water is almost gone. Add the oleo or butter and the onion, allow to cook over medium heat until transparent. Sprinkle the flour all over the onion and cauliflower, stirring to coat. Turn down the heat and allow the flour to cook, stirring occasionally for 3 minutes. Pour in 1 C of chicken broth and allow all the bits to come off the bottom of the pan. Mix until well blended. Add the second cup of stock and mix well. Grab your immersion blender and puree the soup until completely smooth. Allow to come back to a bubbly simmer and add the remaining broccoli florets. Cook for another 7-10 minutes and as it starts to thicken, add the milk and mix well. Allow this to cook down or thicken to your preference. Adjust seasonings with salt and pepper. Stir in cheese just before serving, or use as garnish on top.
June 1, 2012
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manx · 
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Tags: broccoli, creamed, soup, Soups · Posted in: Soups
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