Broccoli Cheese Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 (14 1/2 ounce) cans chicken broth or 3 (14 1/2 ounce) cans vegetable broth
• 9 cups broccoli florets (about 1 1/2 pounds)
• 1 small onion, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 cups dry carnation instant nonfat dry milk powder
• 1/2 cup water
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup cheddar cheese, shredded (4 ounces)

Recipe

• 1 boil broth in large saucepan.
• 2 add broccoli, onion and garlic.
• 3 bring to a boil; reduce heat to low.
• 4 cover; cook for 5 to 7 minutes or until broccoli is tender.
• 5 remove from heat; cool slightly.
• 6 transfer half of vegetable-broth mixture to blender or food processor in batches; cover.
• 7 blend until desired consistency.
• 8 return to remaining mixture in saucepan.
• 9 combine dry milk, water and flour in medium bowl; mix well.
• 10 stir into soup; add salt and pepper.
• 11 add cheddar cheese and stir over low heat until melted.
• 12 heat to serving temperature and serve.
• 13 for freeze ahead:.
• 14 prepare as above.
• 15 cool soup completely.
• 16 place in airtight container; freeze for up to 2 months.
• 17 thaw overnight in refrigerator.
• 18 heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.