Saturday, April 4, 2009

Cheesy Cream of Broccoli Soup

This had become one of my favorite soups and is probably one of the easiest and quickest to prepare. It's hard to believe now, but at one point I never even wanted to try cream of broccoli soup. My mom used to make it all the time, and it wasn't until late in college that I started eating it and making it for myself. This recipe is tried and true, from the Better Homes and Gardens cookbook. I've made a few slight modifications to adapt it to my taste, and that is the version of the recipe that I am posting here. Enjoy, and feel free to make your own changes!

What you need:
  • 1.5 cups fat free half-and-half
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 3/4 cup vegetable broth (you can also you chicken if you prefer)
  • 1 bunch of fresh broccoli (should be 3 stalks with decent sized crowns. If you need measurements for frozen broccoli, use 4 cups)
  • Bag of shredded Colby-Jack cheese
What you do:
  • Cut broccoli florets from stalks and wash; steam in a covered pot.
  • Use a food processor or hand/stem blender to finely chop the broccoli. Add a little bit of the vegetable broth if needed. If you'd like larger pieces in your soup, you can set aside a portion that does not get blended.
  • In the same pot you used to steam the broccoli, melt the butter and stir in the flour. Add all of the half-and-half and stir until bubbling and slightly thickened. Continue to cook and stir for one more minute.
  • Add the broccoli and vegetable broth and stir until broccoli has been thoroughly heated.
  • Once entire soup mixture is heated, add desired amount of shredded cheese. When it comes to cheese, I always think more is better!
  • Serve bowls of soup with a little additional shredded cheese sprinkled on top.

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