Broccoli with cheese soup could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 4 and costs 66 cents per serving. One serving contains 120 calories, 7g of protein, and 5g of fat. It can be enjoyed any time, but it is especially good for Autumn. 18 people found this recipe to be delicious and satisfying. Head to the store and pick up broccoli florets, flour, milk, and a few other things to make it today. It is brought to you by Foodista. A few people really liked this side dish. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is great. If you like this recipe, you might also like recipes such as Broccoli Cheese Soup, Broccoli Cheese Soup, and Broccoli Cheese Soup.

Directions

Add onions and carrots to the melted butter and saute for 5-6 minutes over medium heat, or until vegetables are tender. Add 1 cup chicken broth and bring to the boil. Add broccoli and cook, covered, 5 to 6 minutes or until the broccoli is tender. Using a spoon, break broccoli florets in small pieces. Reduce heat to low and add remaining cup of chicken broth. Mix flour and milk in a small bowl and whisk until smooth. Add mixture to the pot. Add garlic powder, salt, and pepper. Continue cooking for about 5-6 minutes over low heat until soup thickens. Add cheese, handfuls at a time, and stir constantly over low heat for 10 minutes until smooth and creamy. If soup becomes too thick, add additional chicken stock. Do not let soup boil.

Step 1.

Add onions and carrots to the melted butter and saute for 5-6 minutes over medium heat, or until vegetables are tender.

Step 2.

Add 1 cup chicken broth and bring to the boil.

Step 3.

Add broccoli and cook, covered, 5 to 6 minutes or until the broccoli is tender. Using a spoon, break broccoli florets in small pieces.

Step 4.

Reduce heat to low and add remaining cup of chicken broth.

Step 5.

Mix flour and milk in a small bowl and whisk until smooth.

Step 6.

Add mixture to the pot.

Step 7.

Add garlic powder, salt, and pepper. Continue cooking for about 5-6 minutes over low heat until soup thickens.

Step 8.

Add cheese, handfuls at a time, and stir constantly over low heat for 10 minutes until smooth and creamy. If soup becomes too thick, add additional chicken stock. Do not let soup boil.