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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light Ingredients:
4 tablespoons unsalted butter |
1 large onion, finely diced |
1/4 cup all-purpose flour |
1 quart chicken broth |
6 cups frozen broccoli florets, thawed (about 1 1/2 lb.) |
1 1/2 cups milk |
2 cups shredded sharp cheddar cheese |
2 cups prepared croutons, for serving |
Directions:
1. In a large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes.
2. Add flour and cook, stirring to make a paste, for 2 minutes. Gradually whisk in broth and then bring to a boil. Add broccoli and cook, stirring often until tender, about 3 minutes. Remove from heat.
3. Using a blender, puree broccoli mixture in batches.
4. Transfer batches to a large bowl. Return puree to saucepan, place over medium heat and bring to a simmer. Gradually whisk in milk and 1 cup cheese. Ladle soup into bowls.
5. Top each serving with croutons and a sprinkling of remaining cheese.
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