Broccoli and Cheese Soup
Using processed cheese gives this soup a beautiful consistency and mild flavor
Servings: 6 bowls
Ingredients
- 1 large carrot Peeled and Chopped
- 1 large stalk of celery Chopped
- 3 cups chicken broth I used Better than Bouillon
- 1 16 oz bag frozen broccoli florets
- 2½ cups 2% reduced-fat milk
- ⅓ cup all-purpose flour
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- 8 oz processed chese, cubed such as Velveeta or Velveeta Light
Instructions
- Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots and celery and sauté 3-5 minutes until softened.
- Add broth and broccoli. Bring to a boil over medium-high heat, then reduce to medium and cook 10 minutes.
- Whisk flour and milk together until well blended and add to broccoli mixture. Cook 5-7 minutes until slightly thick, stirring constantly. Stir in pepper.
- Remove from heat and add cheese, stirring until melted.
- Blend with immersion blender to desired consistency.