Broccoli Cheese Soup 3

Prep: 5 min | Cook: 30 min | Yield: 6 servings

Ingredients

• 2 cans College Inn® Chicken Broth 99% Fat Free
• 2 cups sliced fresh carrots
• 1 cup sliced celery
• 2 cups broccoli florets
• 1 1/2 cups chopped onion
• 1/2 cup butter
• 3/4 cup all-purpose flour
• 1 quart (4 cups) milk
• 1/2 pound processed cheese (Velveeta), cubed

Instructions

1. Bring 2 quarts water to a boil in a large saucepan.
2. Add carrots, celery and broccoli; cover and boil for 5 minutes.
3. Drain and set aside.
4. Sauté onion in butter in the same saucepan. Add flour and stir to make smooth paste.
5. Gradually add chicken broth and milk. Cook until mixture thickens, about 8 to 10 inutes.
6. Add vegetables; heat until tender.
7. Add cheese; heat until cheese is melted.

Nutrition

Per serving: Calories: 472 Calories from Fat: Total Fat: 31g Saturated Fat: 19g Cholesterol: 88mg Sodium: 1033mg Total Carbohydrates: 32g Fiber: 3g Protein: 18g

Attribution

Recipe and photo used with permission from: Del Monte