I LOVE cheddar broccoli soup, although it is hard to pick what soup is my favorite, this one is up there. I got the recipe from Cooking Light, of all places, and it really was good! I served it with a roasted red pepper panini – and it was the perfect dipper 🙂
Perfect for those cold winter nights!
1 cup chopped onion
1 cup chopped carrot * I added
1 cup spinach * I added
2 garlic cloves, minced
3 cups chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces Velveeta Light
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion , carrots, spinach and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan