Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Yield: Serves: 6
- 268 people call this recipe a favorite
- Rating: (0 ratings)
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Cream of Broccoli and Cheddar Soup
Ingredients
- 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® Fancy Shredded Mild Cheddar Cheese
Directions
- 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.
