Broccoli Cheddar Soup

By CJKK

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

Details

Preparation time 15mins
Cooking time 60mins

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.