Cheesy Broccoli Soup
Servings: 4 ⟩⟩ Serving size: 3/4 cup
You Will Need
- ¼ cup water
- 2 to 2½ cups frozen chopped broccoli*
- 3 tablespoons flour
- ¼ teaspoon onion powder or garlic powder
- ⅛ teaspoon black pepper
- 3 tablespoons margarine or butter
- 2 cups fat-free milk
- 4 slices American cheese
- Optional: 6-8 drops hot pepper sauce, such as Tabasco
*Frozen mixed vegetables, frozen peas or chopped cooked potatoes can be used instead.
What To Do
- Heat water to boiling in 3-quart saucepan. Add broccoli. Cover and cook 1-2 minutes.
- Pour broccoli on dinner plate or cutting board (water will be cooked away); set aside.
- In small bowl, combine flour, onion or garlic powder, and pepper.
- Add margarine or butter to saucepan and melt over medium heat. Add flour mixture and stir with whisk or fork until well-mixed.
- Gradually add milk, stirring constantly with whisk to keep sauce smooth. Cook over medium heat, stirring or whisking a few times until thick and bubbly, about 4-5 minutes. Cut broccoli into pieces.
- Add broccoli to sauce and turn heat to low. Add cheese slices. Cook and stir about 2 minutes or until cheese melts. Serve immediately. If desired, add hot sauce to taste.
Make My Shopping List
- 1/4 cup of water
- 2 – 2 ½ cups of frozen chopped broccoli
- 3 tablespoons of flour
- 1/4 teaspoon of onion powder
- 3 tablespoons of margarine
Be Food Safe
Avoid letting soup sit at room temperature for more than two hours.
Transfer soup to shallow containers no more than 2 inches deep. Refrigerate promptly.
Place loosely covered foods in refrigerator while still warm; cover when food is cooled.
Eat refrigerated soup within three to four days or freeze it.
Menu Suggestions
Fruit, crackers or whole-grain bread
