Broccoli Cheese Soup

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After just one spoonful, this may become your new favorite soup. Fresh carrots and broccoli are enveloped in a smooth and creamy cheese soup that is superb for dinner, especially when served with sourdough bread on the side for dipping.

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  • 6
  • Average
  • 5 mins
  • 30 mins
  • 35 mins
  • Average budget

Ingredients

  • 2 cans College Inn® Chicken Broth
  • 2 cups sliced fresh carrots
  • 1 cup sliced celery
  • 2 cups broccoli florets
  • 1-1/2 cups chopped onion
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 1 qt. milk
  • 1/2 lb. processed cheese (Velveeta) cubed

Preparation

Step 1

1. Bring 2 quarts water to a boil in a large saucepan.
2. Add carrots, celery and broccoli; cover and boil for 5 minutes.
3. Drain and set aside.
4. Saute onion in butter in the same saucepan. Add flour and stir to make smooth paste.
5. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes.
6. Add vegetables; heat until tender.
7. Add cheese; heat until cheese is melted.

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