Broccoli and Cheddar Soup
A deliciously quick and simple cream of broccoli soup with cheddar cheese.
5 1/2 cups milk
1 (10-ounce) package frozen chopped broccoli or 1 1/2 cups chopped fresh broccoli
3 tablespoons chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
2 cups (8 ounces) shredded Wisconsin Medium Cheddar cheese
- Heat milk in large saucepan to simmering. Cook broccoli and onions in milk until tender.
- Melt butter in the microwave in small, microwave-safe glass bowl. Stir in flour and salt. Add flour mixture to milk. Cook and stir 3 minutes or until thickened.
- Gradually add shredded cheese and salt, stirring until cheese is melted.
- Serve immediately.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.