Cheesy Broccoli Soup

Few soups are more popular than cheese soup, so why not bump up your broccoli quota in this incredibly delicious batch? You’ll almost feel like your eating health food.

Broccoli Cheese Soup

Broccoli has its roots in Italy. It’s a member  of the cabbage family and is closely related to cauliflower. In Italian, the name broccoli means “cabbage sprout.”

Makes 6 servings (9 cups)

Total time: 35 minutes

BLANCH:

6 cups fresh broccoli florets and diced stems

MELT:

4 Tbsp. unsalted butter

1 cup minced onions 1/2 cup each minced carrot and celery

STIR IN:

2 Tbsp. all-purpose flour

4 cups low-sodium vegetable broth

ADD:

1 lb. American cheese, shredded (4 cups)

1/4 tsp. cayenne pepper Salt to taste

Blanch broccoli in a pot of boiling salted water, 3 minutes. Drain broccoli,shock in ice water, and drain again.