Broccoli-Cheddar Soup

By ClaudiaJan

Ingredients

• Ingredients:
• 3 cups chicken broth
• 1 onion, chopped
• 4 cups broccoli, chopped
• Dash of garlic powder
• 1 tsp thyme
• 2 bay leaves
• 4 Tbsp butter
• 4 Tbsp flour
• 1/2 tsp salt
• 2 cups milk
• 2 cups shredded cheddar
• Slices of crusty bread

Details

Servings 6
Adapted from dashrecipes.com

Preparation

Step 1

Directions:

1. In a large saucepan, mix chicken broth, onion, broccoli, garlic powder, thyme, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer 10 minutes, or until vegetables are soft.

2. Remove bay leaves and pour mixture into a food processor. Pulse until smooth, approximately 1 minute. Reserve in a bowl.

3. In the original saucepan, melt butter. Whisk in flour, salt, and a little pepper until a thick paste forms. Add milk and cook, stirring constantly, until mixture thickens. Add cheddar; stir until it dissolves.

4. Pour in broccoli mixture and cook until blended. If necessary, add more chicken broth to thin. Season with additional salt and pepper. Serve with bread for dipping.

Serves: 6. Per serving: 300 calories, 16g carbs, 14g protein, 20g fat, 60mg cholesterol, 1,000mg sodium, 2g fiber




Jodi's Tips:
“Got an immersion blender? Skip the food-processing step and purée the broccoli right in the pot so you don’t have to clean yet another appliance or bowl.”
“This soup heats up again nicely for a next-day meal. Just add a little chicken broth to reach the desired consistency.”
“To make a lighter version of this recipe, use other vegetables—and leave out the cheese.”