Make-It-Fast Broccoli Soup
Fast and easy, this broccoli soup uses chicken broth and milk instead of heavy cream. A versatile dish that can be served as an appetizer or as a light lunch alternative.
1 cup chicken broth
1 1/2 cups chopped broccoli
1/4 cup diced celery
1/4 cup chopped onion
2 cups milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried thyme
1/4 pound American cheese, shredded or finely chopped*
- Bring chicken broth to a boil in a large saucepan; add broccoli, celery and onion and simmer until tender, about 6 minutes.
- Meanwhile, mix together milk, cornstarch, salt, pepper and thyme; add to cooked vegetables.
- Simmer gently, stirring constantly, until slightly thickened and mixture just begins to boil. Remove from heat and add cheese*; stir until blended. Serve warm.
Makes 4 servings.
*Note: Can also use Swiss cheese if desired.