If I ever want my kids to eat their broccoli, I just cook it up into this soup! While this is not exactly a diet recipe, since it is a cream soup, it still packs a lot of nutrition in it. Paired with a crusty bread, it makes a hearty meal that keeps everyone satisfied in the winter months.
Because this is a cream soup, I would not recommend freezing it. We usually don’t have any leftover to freeze anyway. It will stay nicely in the fridge for up to three days. Reheat it to warm on the stovetop for the best results.
Broccoli Cheese Soup
This recipe is quick and easy. Combined with the fact that the kids love it makes it a standard family favorite in our home.
Ingredients:
1 large bunch of fresh broccoli
3 tablespoons of butter
3 tablespoons of all-purpose flour
4 cups of whole milk
5 slices of American cheese
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup of shredded cheddar cheese for garnish
Boil a saucepan of water. Cut the broccoli florets from the stems. Discard the stems or use them in another recipe. Cut the florets into bite-sized pieces and then cook them in the boiling water for about five minutes. You want them to be nice and crunchy. When the broccoli is done cooking, drain it and then rinse it under cold water to keep the bright color.
Using the same saucepan you used to boil the broccoli, melt the butter over medium heat and then stir int he flour. Cook this for about 2 minutes or until it gets bubbly. Add in one cup of the milk and keep stirring until the mixture is nice and smooth. Add the rest of the milk and cook the soup for about 10 minutes or just until it starts to boil. Don’t overcook.
Reduce your heat down to low and then add in the cheese, stirring the soup until the cheese is melted. Add the salt and the pepper and stir.
Stir the broccoli into the soup and then pour into serving bowls. Sprinkle each bowl with some of the shredded cheddar cheese and serve immediately.
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