Broccoli Soup

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Prep Time

10mins

time to table icon

Time to Table

25mins

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Serves

5 (1 cup per serving)

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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

  1. Place the broccoli in a food processor. Cover and process until finely chopped, about 5 seconds. Remove to a medium bowl.
  2. Add the mixed vegetables and carrots to the processor bowl; process until finely chopped, about 5 seconds. Remove to the medium bowl.
  3. 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.
  4. Stir in the garlic salt, thyme and cayenne pepper. Cook for 3 to 5 minutes or until aromatic.
  5. 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.
  6. 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

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