Cream of Broccoli Vegetable Cheese Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Has some extra flavor than regular broccoli soups. Makes a nice-sized pot of soup. Servings are a guess. Ingredients:
1 large head of broccoli, chopped |
1 onion, chopped |
1 large leek, chopped white and light green parts |
2 medium potatoes, peeled and diced |
1 celery rib, chopped |
1 cup chopped carrot |
2 garlic cloves, minced |
2 tablespoons chicken soup base |
1/4 teaspoon pepper |
3 tablespoons butter |
1/4 cup flour |
1 cup fat-free half-and-half, can use regular |
2 cups shredded gouda cheese (any mild cheese is good too) or 2 cups cheddar cheese (any mild cheese is good too) |
salt, to taste |
Directions:
1. Place broccoli, onions, leeks, potatoes, celery, carrots, garlic, soup base and pepper in a large soup pot. Add enough water to just cover.
2. Bring to a boil; reduce heat and simmer for 20-25 minutes or until everything is tender.
3. Using an immersion blender (or use a food processor or blender) puree.
4. Retun to pot.
5. In a small saucepan, melt butter. Whisk in the flour and cook for about 2 minutes, stirring constantly.
6. Add the butter/flour roux to the soup pot.
7. Add half and half and cheese. Heat gently to melt cheese and thicken, stirring very often.
8. Add salt and/or more pepper to taste.
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