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broccoli cheddar soup recipe

Written on Monday, August 8, 2016 | 5:13:00 PM

Serves : 4 TO 6

Ingredients : 
- 1 (12-ounce) package steam-in-bag broccoli florets
- 1 cup frozen carrots
- 2½ cups fat-free, sodium-reduced chicken stock (see notes)
- 1 cup heavy cream
- ¼ teaspoon salt
- 2 cups shredded sharp cheddar cheese

Preparation Method :
1) Microwave the broccoli and carrots according to the package instructions and set aside.

2) In a large pot, bring the chicken stock, cream, and salt to a boil. Stir in the cheese and allow it to melt for 2 minutes while stirring, then stir in the broccoli and carrots and remove from the heat.

3) Carefully pour the contents of the pot into a food processor or blender and pulsate for 5 seconds, until no large pieces of broccoli remain. Pour back into the pot, ladle into soup bowls, and serve.


For vegetarians, make with vegetable stock instead of chicken stock. If you want a thicker soup, add ½ cup less stock.


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