Cream of Broccoli and Cheddar Soup
  • Servings: 6
  • 1 lb. fresh Broccoli (about 1 medium bunch)
  • 1/4 C. Onion, chopped
  • 1/4 C. Green Pepper, chopped
  • 2 Celery Stalks, chopped
  • 1 can (14-1/2 oz.) Chicken Broth
  • 2 T. Butter
  • 2 T. all purpose Flour
  • 2 C. Milk
  • 1/4 t. Black Pepper
  • 2 C. (8 oz.) shredded, Mild Cheddar Cheese
  1. Directions:
  2. Chop broccoli into small pieces. Combine broccoli, onion, green pepper, celery and chicken broth in a medium size soup pot; heat to boil. Reduce heat, cover & simmer for 7 minutes or until broccoli is tender.
  3. Transfer (in 3rds) to a food processor or blender. Process until fairly smooth.
  4. Melt butter in same soup pot; add flour. Cook, stirring constantly, over medium heat until bubbly. Wisk in milk & pepper; heat to boil, stirring constantly; Reduce heat, return broccoli puree back to soup pot. Stir in cheese; heat just until cheese melts (do not boil), stirring constantly. Ladel into soup bowls & enjoy!
  5. Servings: 6
Source of Recipe: From the Sargento's TOH magazine So good and so good for you!