Broccoli Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups low sodium chicken broth2 crowns of broccoli, rinsed and chopped3 tbsp. unsalted butter˝ cup onions, finely chopped3 fresh basil leaves, chopped finely*2 tbsp. flour1 ˝ cup milk˝ block Velveeta cheese1 cup shredded cheddar cheesecoarse black pepper, to taste
Chop broccoli and add in a saucepan with the chicken broth. Cook on medium high heat until broccoli is tender (about 30 minutes).
In a separate saucepan, sauté onions and fresh basil in the butter until translucent. Add flour and whisk for a few minutes to combine and make a roux. Once thickened, slowly add milk, whisking constantly to prevent lumps. Pour broth and broccoli into the roux and bring to a boil. Turn the heat down to medium and add Velveeta and cheddar cheese, stirring so that the bottom doesn’t burn. Once cheese is melted, take off the burner and add coarse black pepper to taste.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MISSPRISS1016.
In a separate saucepan, sauté onions and fresh basil in the butter until translucent. Add flour and whisk for a few minutes to combine and make a roux. Once thickened, slowly add milk, whisking constantly to prevent lumps. Pour broth and broccoli into the roux and bring to a boil. Turn the heat down to medium and add Velveeta and cheddar cheese, stirring so that the bottom doesn’t burn. Once cheese is melted, take off the burner and add coarse black pepper to taste.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MISSPRISS1016.
Nutritional Info Amount Per Serving
- Calories: 189.5
- Total Fat: 9.8 g
- Cholesterol: 34.6 mg
- Sodium: 831.7 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.0 g
- Protein: 14.7 g
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