Broccoli Cheese Soup.
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic
- 2 tbsp. butter
- 4 tbsp. flour
- 5 cups fat free broth (I used the homemade vegetable broth)
- 2 cups fat free milk
- 6 cups broccoli florets, chopped
- 3 cups 2% shredded sharp cheddar
- 2 slices 2% American cheese
- 2 tbsp. parmesan cheese
Chop the onion, carrot, celery, and garlic on a food processor
In a large soup pot, melt butter. Add the chopped vegeatbles and saute on low until soft, about 5 minutes.
Add broth, milk and set heat to high until soup comes to a boil.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered and let simmer until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, or a regular blender, quickly blend part of the soup. This helps thicken it a bit. Serve with Butterly Cloverleaf Rolls.