In the freezer I found a Green Giant broccoli steam pouch, in the fridge was a little milk, half an onion and some grated Mexican blend cheese. It was just enough to make a creamy soup for the two of us.
Serve with croutons on top.
What I love about this soup is that everything was already on hand and it was warm and comforting on a cool fall day.
Broccoli Cheese Soup
by
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: soup/stew broccoli cheese
Ingredients (serves 2)
- ½ small chopped onion
- a Tablespoon vegetable oil
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 ½ Cups low fat milk
- 2-3 Cups chicken broth
- Small package frozen broccoli florets (about 2 cups)
- ½-1 Cup shredded cheese
- Salt and pepper to taste
Instructions
In a sauce pan sauté onion in vegetable oil until onion is almost translucent.
Add butter and stir till melted,
Add flour. It will quickly absorb and become thick. Slowly incorporate milk and broth, stirring continuously.
Ad cooked chopped broccoli florets and cheese.
Salt and pepper to taste.
To make croutons
Cut 2 slices whole wheat bread into cubes. Spread the bread cubes on a cookie sheet in a single layer. Spray lightly with olive oil. Sprinkle grated Parmesan Cheese over that. Bake in 350 F oven about 10-15 minutes until bread cubes are a little dried out and crunchy.
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