So good, and yet so easy. Now you can re-create this one at home just by tossing a few ingredients into a saucepan. Try to find one of the large 32-ounce cartons of chicken broth from Swanson—there’s four cups in there, so it’s perfect for this recipe. One big head of broccoli should provide enough florets to get you set. Use only the florets and ditch the stem, but be sure to cut the florets into bite-size pieces before dropping them in.
MAKES: 6 SERVINGS
INGREDIENTS:
- 4 cups chicken broth
- 1 cup water
- 1 cup half-and-half
- 4 slices Kraft Cheddar Singles
- ½ cup all-purpose flour
- ½ teaspoon dried minced onion
- ¼ teaspoon ground black pepper
- 4 cups broccoli florets (bite-size pieces)
GARNISH:
- ½ cup shredded Cheddar cheese
- 2 teaspoons minced fresh parsley
INSTRUCTIONS:
- Combine chicken broth, water, half-and-half, cheese, flour, onion, and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
- Bring soup to a boil, then reduce heat to low.
- Add broccoli to soup and simmer for 15 to 20 minutes or until broccoli is tender but not soft.
- For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
