Beautiful broccoli florets combine with fresh additions of cream and cheddar cheese to create this decadent classic. Perfect for a lovely luncheon or delicious supper.
Ingredients: Rice, Potato, Broccoli, Carrot, Onion, Bell Pepper, Bay Leaf
You Will Need:
Virginia Blue Ridge Broccoli Cheddar Soup
4 cups Chicken broth
1 cup Heavy or half/half cream
1 cup Shredded cheddar cheese
Optional Vegetable additions
2 cups chopped, fresh or frozen broccoli or cauliflower or 5 oz package of fresh baby spinach
Here's What You Do
- In a 3 or 4-quart pot, bring broth to a boil. Reduce heat. Stir in soup mix and optional vegetable additions plus 1 cup broth as needed.
- Return to a simmer, cover and cook for 30 minutes.
- Remove from heat. Stir in cream and cheese. Return to stovetop, cover and cook on low for 10 minutes.
- Stir in cream and cheese, cover and keep on low heat for 10 minutes longer.
- For thicker soup use a hand immersion blender to puree the soup, or gently mash the vegetables with a fork, stir well and serve.
You Will Also Need
4 cups Chicken broth
1 cup Heavy or half/half cream
1 cup Shredded cheddar cheese
Optional Vegetable additions
2 cups chopped, fresh or frozen broccoli or cauliflower or 5 oz package of fresh baby spinach
Here's What You Do
- In a 3 or 4-quart pot, bring broth to a boil. Reduce heat. Stir in soup mix and optional vegetable additions plus 1 cup broth as needed.
- Return to a simmer, cover and cook for 30 minutes.
- Remove from heat. Stir in cream and cheese. Return to stovetop, cover and cook on low for 10 minutes.
- Stir in cream and cheese, cover and keep on low heat for 10 minutes longer.
- For thicker soup use a hand immersion blender to puree the soup, or gently mash the vegetables with a fork, stir well and serve.
