Broccoli Cheese Soup
Ingredients:
3 tablespoons vegetable oil
1 medium onion, diced
3 tablespoons all-purpose flour
4 cups frozen chopped broccoli
3 cups water
1 chicken bouillon cube
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
½ cup milk
4 ounces (1 cup) shredded cheese
Directions:
1. Collect, dice, shred, and measure all ingredients before starting to prepare the recipe.
2. Heat oil in a large pot over medium heat. Add onion, and cook for about 2 minutes until the onion is soft and clear.
3. Add flour to the pot, and cook for 1 minute, stirring continuously.
4. Add broccoli, water, bouillon cube, salt, pepper, and garlic powder. Reduce heat to medium low, and cook for about 20 minutes or until the broccoli is tender. Stir occasionally to prevent soup from sticking to the pot.
5. Remove from heat, add the milk and cheese, and stir until cheese melts.
6. Place back on the stove, and cook on low heat for about 2 to 3 minutes until soup is thoroughly heated. Serve immediately.
7. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Note: This recipe freezes well. Defrost in the refrigerator overnight, then reheat and eat!
Be creative! Add other veggies like frozen peas or corn or shredded carrots in step #4.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.