- 15 mins
- 60 mins
Ingredients
- 1/4 cup butter
- 1 white onion, diced
- 1/4 cup all-purpose flour
- 2 cups cream
- 2 cups Progresso™ beef-flavored or chicken broth
- 1 lb broccoli florets and stems, chopped
- 1 large carrot, chopped
- 8 oz cheddar cheese, grated Save $
- Salt and pepper
- 1 can (8 oz) Pillsbury™ refrigerated crescent rolls, for serving
Preparation
Step 1
In a large, sturdy pot, melt butter on stovetop over medium heat. Add onion and sauté until translucent, about 4-5 minutes. Stir flour into the onion mixture and continue to cook for a minute or two to form a roux.
2
Gradually whisk cream and broth into the mixture, adding slowly so clumps don’t form. Add chopped broccoli and carrots to the pot. Bring the soup to a slight simmer, cover, and continue simmering for 20 minutes until broccoli and carrots are tender.
3
Use an immersion (stick) blender to blend the soup in the pot until it’s mostly smooth. (Blending it is an optional step, but does make it creamier.)
4
Add cheddar cheese to the soup and season with salt and pepper. Keep warm until ready to serve. Serve with Pillsbury crescent rolls for dipping.