After I was able to confirm that this was as good as I wanted it to be, I made it for my entire family. We had it for a weeknight meal when there wasn’t much time to cook. I served it with a nice dinner roll and a fresh salad. Everyone walked away stuffed and satisfied. Check out what they are saying about this recipe over at Spend with Pennies:
“I love knowing that I can make a recipe from scratch using fresh ingredients in about 20 minutes; perfect for a weeknight dinner!”
It doesn’t matter if it’s lunch or dinner, this broccoli cheddar soup is always a winner at my house.
Ingredients
1 tablespoon Land O’ Lakes butter
1 small onion, diced
1 cup diced carrots
3 cups fresh broccoli
2 cups Swanson chicken broth
½ teaspoon each thyme and garlic powder
salt & pepper to taste
2 tablespoons Gold Medal flour
1½ cups light cream
1 cup sharp cheddar cheese
⅓ cup fresh parmesan cheese
Instructions
In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.
Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.
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Quick Tip: Double the recipe and put it in the crock pot.
Thanks again to Spend with Pennies for this quick and yummy recipe.