“A delicious broccoli cheese soup with just a pop of cayenne taste. Comfort food at its best! From Cuisine at Home Magazine. Frozen broccoli heated ahead time can be substituted for fresh blanched broccoli.”
READY IN:
30mins
YIELD:
9 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large pot over medium heat. Add onion, carrots and celery; cover and sweat 3 minutes.
  2. Stir in flour to coat vegetables and cook 1 minute.
  3. Slowly add broth, stirring constantly, increase heat to medium-high, then bring to a rolling boil.
  4. Cook for about 3 to 5 minutes, then reduce heat to medium.
  5. Add cheese; let stand 1 minute, then stir until incorporated.
  6. Simmer soup for 3 minutes (do not boil or cheese may curdle), add blanched broccoli and cook another minute.
  7. Season with cayenne and salt.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: