broccoli and cheese soup

Name: Broccoli and Cheese Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 2 cup(s) sliced fresh carrots; 2 cup(s) broccoli florets; 1 cup(s) sliced celery; 1 1/2 cup(s) chopped onion; 1/2 cup(s) butter; 3/4 cup(s) all-purpose flour; 1 can(s) (10.5-oz) condensed chicken broth, undiluted; 4 cup(s) whole milk; 1/2 pound(s) process cheese (velveeta), cubed

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Tammy Raynes

Natchitoches, LA

Updated on Feb 12, 2014

The green broccoli florets and brilliant orange carrots make this rich soup a colorful addition to any table. This is another recipe I got from a Southern Living magazine. Had to share this because we all need a good soup during this cold winter season. I like trying new soup recipes, but I tend to stray back to the classic ones when it comes time to cook up something. If you don't have a lot of time to spare in the kitchen, this recipe is quick and easy.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 6 - 8

Ingredients

2 cups sliced fresh carrots
2 cups broccoli florets
1 cup sliced celery
1 1/2 cups chopped onion
1/2 cup butter
3/4 cup all-purpose flour
1 can (10.5-oz) condensed chicken broth, undiluted
4 cups whole milk
1/2 pound process cheese (velveeta), cubed

How To Make broccoli and cheese soup

Step 1

In a large saucepan, bring 2 quarts of water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.

Step 2

In the same saucepan, saute onion in butter until tender. Sprinkle with flour; stir until blended.
Step 3

Gradually add chicken broth and milk. Cook until mixture thickens, about 8 - 10 minutes. Add vegetables; heat thoroughly. Stir in cheese until melted.
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