Broccoli Soup
Prep Time
10mins
Time to Table
25mins
Servings
5 (1 cup per serving)
Ingredients
- 4 cups small broccoli florets
- 2 cups frozen mixed onions, peppers, and/or celery
- 1 cup julienned carrots
- 1 teaspoon olive oil
- 1 teaspoon garlic salt
- 3/4 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups 2% milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup Daisy Sour Cream
Ingredients
- 4 cups small broccoli florets
- 2 cups frozen mixed onions, peppers, and/or celery
- 1 cup julienned carrots
- 1 teaspoon olive oil
- 1 teaspoon garlic salt
- 3/4 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups 2% milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup Daisy Sour Cream
Directions
- Place the broccoli in a food processor. Cover and process until finely chopped, about 5 seconds. Remove to a medium bowl.
- Add the mixed vegetables and carrots to the processor bowl; process until finely chopped, about 5 seconds. Remove to the medium bowl.
- In a large saucepan, heat the oil over medium-high heat. Add the butter and all chopped vegetables. Cook for 3 to 5 minutes, stirring frequently.
- Stir in the garlic salt, thyme, and cayenne pepper. Cook for 3 to 5 minutes or until aromatic.
- Stir in the flour until mixed. Add the stock and bring to a boil. Reduce the heat and add the milk. Simmer for 8 to 10 minutes or until vegetables are tender and the soup is slightly thickened.
- Serve with shredded cheese and dollops of sour cream.
- Calories:234
- Cholesterol:42
- Dietary Fiber:3
- Protein:12
- Sodium:649
- Total Carbohydrate:16
- Total Fat:13
