Summary

Broccoli with cheese soup requires around around 45 minutes from start to finish. For 66 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 121 calories, 7g of protein, and 5g of fat per serving. This recipe serves 4. This recipe from Foodista requires broccoli florets, swiss chesee, milk, and feta cheese. It works well as a side dish. 18 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is tremendous. Users who liked this recipe also liked Broccoli Cheese Soup, Broccoli Cheese Soup, and Broccoli Cheese Soup.

Instructions

Add onions and carrots to the melted butter and saute for 5-6 minutes over medium heat, or until vegetables are tender. Add 1 cup chicken broth and bring to the boil. Add broccoli and cook, covered, 5 to 6 minutes or until the broccoli is tender. Using a spoon, break broccoli florets in small pieces. Reduce heat to low and add remaining cup of chicken broth. Mix flour and milk in a small bowl and whisk until smooth. Add mixture to the pot. Add garlic powder, salt, and pepper. Continue cooking for about 5-6 minutes over low heat until soup thickens. Add cheese, handfuls at a time, and stir constantly over low heat for 10 minutes until smooth and creamy. If soup becomes too thick, add additional chicken stock. Do not let soup boil.

Ingredients

• 1 broccoli florets
• 2 flour
• 3 whole milk
• 4 garlic powder
• 5 salt
• 6 ground pepper
• 7 feta cheese, crumbled
• 8 Swiss chesee, coarsely grated

Directions

• 1 Add onions and carrots to the melted butter and saute for 5-6 minutes over medium heat, or until vegetables are tender.
• 2 Add 1 cup chicken broth and bring to the boil.
• 3 Add broccoli and cook, covered, 5 to 6 minutes or until the broccoli is tender. Using a spoon, break broccoli florets in small pieces.
• 4 Reduce heat to low and add remaining cup of chicken broth.
• 5 Mix flour and milk in a small bowl and whisk until smooth.
• 6 Add mixture to the pot.
• 7 Add garlic powder, salt, and pepper. Continue cooking for about 5-6 minutes over low heat until soup thickens.
• 8 Add cheese, handfuls at a time, and stir constantly over low heat for 10 minutes until smooth and creamy. If soup becomes too thick, add additional chicken stock. Do not let soup boil.