Soups: Creamy Broccoli Cheese Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Why use a can - this is really easy, and the taste is wonderful. Eliminate all the chemicals, sodium, and modified starches; eat clean! Makes 6 cups. Ingredients:
1 tbsp butter |
1/2 medium onion, chopped |
1 cup broccoli, chopped and cooked in chicken broth |
1/2 tsp onion powder |
1 tsp salt |
1/2 tsp dried thyme |
1/2 tsp black pepper |
1/3 cup all-purpose flour |
5 oz evaporated milk |
3 oz water |
1 1/2 oz dry sherry |
1 cup broccoli florets, cooked in chicken broth |
1 cup skim milk |
1/2 cup chicken broth |
8 oz reduced fat cheddar, shredded |
Directions:
1. Heat the butter in a large saucepan over medium heat. Add onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
2. Stir in cooked broccoli, onion powder, salt, thyme, and pepper. Cook, stirring often, until the broccoli juices are almost evaporated, 3 to 5 minutes.
3. Sprinkle the flour over the mixture; stir to coat. Add the milk and sherry, and bring to a simmer, stirring often.
4. Stir in broccoli florets, skim milk, and chicken broth. Heat back to a simmer and simmer, stirring, 5 minutes.
5. Stir in shredded cheese until melted and smooth.
6. May add extra chicken broth if you like thinner soup.
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