In the winter there’s nothing like homemade soup to warm you up from the inside. Soup from scratch doesn’t have to take a long time to make either – it can be as fast as 20-30 minutes. Here’s a quick and easy recipe for making cream of broccoli soup from scratch.
- 4 cups broccoli florets and stems, chopped
- 2 cups low-sodium chicken stock
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup shredded carrots
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups skim milk
- 1/4 cup grated cheddar cheese
Cook broccoli in chicen stock until tender. Do not drain. Let cool for a bit and then puree in a blender or food processor. Set aside.
In a large sauce pan, melt butter. Add onion and carrots and saute lightly. Do not brown. Add flour, salt, pepper and milk. Stir until mixture boils and thickens. Add broccoli mixture. Stir until hot again.
Carefully ladle into bowls and top with cheddar cheese.
This recipe should make 5 individual servings.