Broccoli with cheese soup
Broccoli with cheese soup could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 4 and costs 66 cents per serving. One serving contains 120 calories, 7g of protein…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Add onions and carrots to the melted butter and saute for 5-6 minutes over medium heat, or until vegetables are tender.
Step 2
Add 1 cup chicken broth and bring to the boil.
Step 3
Add broccoli and cook, covered, 5 to 6 minutes or until the broccoli is tender. Using a spoon, break broccoli florets in small pieces.
Step 4
Reduce heat to low and add remaining cup of chicken broth.
Step 5
Mix flour and milk in a small bowl and whisk until smooth.
Step 6
Add mixture to the pot.
Step 7
Add garlic powder, salt, and pepper. Continue cooking for about 5-6 minutes over low heat until soup thickens.
Step 8
Add cheese, handfuls at a time, and stir constantly over low heat for 10 minutes until smooth and creamy. If soup becomes too thick, add additional chicken stock. Do not let soup boil.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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