EASY BROCCOLI CHEESE SOUP

This clean Broccoli Cheese Soup Recipe is so simple, it’s on the table in less than 30 minutes! It’s a super dinner for busy weeknights or for a chilly evening while you’re craving some rich and delicious consolation food.

My son has these days evolved an extreme love for broccoli. I want I could say he got that from me, however I’m now not precisely the broccoli loving kind. He’ll eat it sauteed with a bit Parmesan or uncooked with some Ranch dressing for dipping. And he is going crazy for it in this soup!

EASY BROCCOLI CHEESE SOUP

Easy BROCCOLI CHEESE SOUP RECIPE

I over-offered at the broccoli some weeks returned and it was within the center of “storm-Watch 2017” right here in Southern California that I had this surprising craving for Broccoli Cheese Soup. can be that I had no desire to depart my house even as it poured rain and hail for something like 5 days straight.

Now earlier than you inform me I must experience a Michigan iciness before complaining approximately some days of rain, remember the fact that California drivers get brilliant flustered after they must power in said rainstorm. no longer handiest that but there has been so much rain that the streets flooded! The channels overflowed right near us and the streets flooded to the factor that cars needed to be towed out. therefore my preference to live interior my best heat residence.

INGREDIENTS:

• 1 tablespoon olive oil
• 2 large carrots finely diced or shredded (about 1 cups)
• 1 small onion finely diced or shredded (about 1 cup)
• 4 cups broccoli chopped, finely chopped, some stems included
• 2 cloves of garlic minced
• 32 ounces low-sodium chicken or vegetable broth
• 1 ½ cups milk or cream I used half nonfat milk and half heavy cream
• 3 tablespoons flour
• 6 ounces fresh sharp cheddar cheese shredded (about a cup and a half)

INSTRUCTIONS:

1. In a big 5 quart soup pot (dutch oven), heat olive oil over medium warmness. upload diced onion and carrots and prepare dinner, stirring frequently, until softened; 2-3 mins. Stir in garlic and broccoli and cook until broccoli turns shiny green; about 1-2 mins.
2. upload chicken or vegetable broth and convey to a boil. cover, reduce warmth to low, and simmer for 10-12 mins or until broccoli is smooth. Mash gently with a potato masher to interrupt up veggies. (this is an elective step, but if you need the soup clearly chunky you could pass it).
3. In a small bowl or glass measuring cup, add the flour and slowly whisk in about 1/4 cup of the soup liquid (skimmed from the pot, with out greens). whilst absolutely easy (upload more liquid if needed) stir into the soup pot. without delay stir/whisk inside the cream/milk and stir till absolutely blended. Simmer (flip up the warmth a touch if wished) for five mins or till thickened and bubbly.
4. put off from warmness and stir within the cheese. preserve to stir till cheese is completely melted. Serve right away. Garnish with extra shredded cheddar, if preferred.

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