Cream of Broccoli and Cheddar Soup
1 lb. fresh broccoli (about 1 medium bunch)
1 can (14-1/2 oz.) reduced sodium or regular chicken or vegetable broth
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
2 cups milk
1/4 tsp. black pepper
2 cups (8 oz.) Sargento® Fine Cut Shredded Mild Cheddar Cheese
Chop broccoli florets; peel and thinly slice stems. Combine broccoli and broth in medium saucepan; heat to a boil. Reduce heat; cover and simmer 7 minutes or until tender.
Transfer (in thirds) to food processor or blender. Process until fairly smooth.
Melt butter in same saucepan; add flour. Cook, stirring constantly, over medium heat until bubbly. Whisk in milk and pepper; heat to a boil, stirring constantly. Reduce heat to medium; add broccoli purée.
Stir in cheese; heat just until cheese melts (do not boil), stirring constantly. Ladle into soup bowls.
Pairs Well With
You can make everyone’s favorite cheesy soup at home in your very own kitchen with the help of some fresh ingredients like broccoli, milk and Sargento® Fine Cut Shredded Mild Cheddar Cheese.