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Broccoli Cheese Soup Recipe

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This recipe for Broccoli Cheese Soup, by , is from The COVID-19 Quarantine Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jerica Gallardo

Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oik
2 large carrots, finely diced or shredded (about 1 cup)
1 small onion, finely diced or shredded (about 1 cup)
4 cups broccoli, finely chopped with some stems included
2 cloves garlic, minced
32 oz. low-sodium chicken broth
1 cups milk or cream
3 T. flour
6 oz. fresh sharp cheddar cheese, shredded (about 1 cups)

Directions:
Directions:
In a large 5 quart soup pot (Dutch oven), heat olive oil over medium heat. Add diced onion and carrots and cook, stirring often until softened, 2-3 minutes. Stir in garlic and broccoli and cook until broccoli turns bright green, about 1-2 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low and simmer for 10-12 minutes or until the broccoli is soft. Mash gently with a potato masher to break up the vegetables. In a small bowl or glass measuring cup, add the flour and slowly whisk in about cup of the soup liquid (skimmed from the pot, without vegetables). When completely smooth (add more liquid if needed), stir into the soup pot. Immediately stir/whisk in the cream/milk and stir until completely combined. Simmer (turn up heat a little if needed) for 5 minutes or until thickened and bubbly. Remove from heat and stir in the cheese. Continue to stir until cheese is completely melted. Serve immediately, garnish with additional shredded cheddar, if desired.

Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
Total Time: 30 minutes

 

 

 

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