Broccoli-Cheese Soup
Equipment
- Saucepan
Ingredients
- 1 tablespoon butter or margarine
- 1 medium onion chopped (1⁄2 cup)
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 3 cups original-flavored soymilk
- 2 teaspoons cornstarch
- 3 cups bite-size fresh broccoli florets or frozen broccoli florets thawed
- 1½ cups shredded Cheddar cheese 6 oz
Instructions
- In 3-quart saucepan, melt butter over medium heat.
- Stir in onion, flour and salt.
- Cook 2 to 3 minutes, stirring constantly, until onion is soft.
- In small bowl, mix soymilk and cornstarch with whisk until smooth.
- Gradually stir into onion mixture.
- Heat to boiling; boil 1 minute, stirring constantly, until bubbly and thickened.
- Stir in broccoli.
- Cook 4 to 5 minutes, stirring frequently.
- Stir in cheese.
- Cook 2 to 4 minutes, stirring frequently, until cheese is melted.
Notes & Wine Advice
Cauliflower-Cheese Soup: Use bite-size cauliflower pieces instead of the broccoli.
For a more intense Cheddar flavor, use sharp Cheddar. Want a fun garnish for this creamy soup? Throw on a handful of popcorn, but keep the bowl handy—folks will want to sneak more!
For a more intense Cheddar flavor, use sharp Cheddar. Want a fun garnish for this creamy soup? Throw on a handful of popcorn, but keep the bowl handy—folks will want to sneak more!
Nutrition values
Calories: 290 kcal