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I love Cream of Broccoli soup. It's my favorite, and this one is awesome!
Broccoli & Cheese Soup....Beatlebette
1 (14 1/2-ounce) can chicken broth
1 (10-ounce) package frozen chopped broccoli
1 cup fat free skim milk (if counting calories)
2 tablespoons all-purpose flour
6 ounces (1 1/2 cups) Cheddar Cheese, cubed 1/2-inch (I use sharp Cheddar)
Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes).
Reduce heat to medium. Cook until broccoli is tender (6 to 8 minutes).
Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking,
stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until
melted (3 to 4 minutes).
note...you can use fresh broccoli instead of frozen, but the frozen actually works better.
Makes 4 (1-cup) servings
Broccoli & Cheese Soup....Beatlebette
1 (14 1/2-ounce) can chicken broth
1 (10-ounce) package frozen chopped broccoli
1 cup fat free skim milk (if counting calories)
2 tablespoons all-purpose flour
6 ounces (1 1/2 cups) Cheddar Cheese, cubed 1/2-inch (I use sharp Cheddar)
Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes).
Reduce heat to medium. Cook until broccoli is tender (6 to 8 minutes).
Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking,
stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until
melted (3 to 4 minutes).
note...you can use fresh broccoli instead of frozen, but the frozen actually works better.
Makes 4 (1-cup) servings
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