Soup Recipes » Broccoli Cheese Soup » Broccoli and Cheddar Cheese Soup

Broccoli and Cheddar Cheese Soup

Ingredients -

1 White or Yellow Onion, chopped
2 tablespoons Light Italian Dressing
1 (10-1/2 ounces) can Condensed Chicken Broth
3 cups Water
4 cups chopped Fresh Broccoli
1 cup Fat-Free Milk
1/2 cup Instant White Rice, uncooked
1 cup Shredded Cheddar Cheese

Preparation:

1. In a large saucepan, add the Italian dressing and onion and cook until tender.

2. Add the broth, water and broccoli and bring to a boil.

3. Cook until the broccoli is tender, which takes about 8 to 10 minutes.

4. Add the rice and milk; reduce the heat to medium, and cook for an additional 5 minutes.

5. Transfer the mixture to a blender and puree.

6. Return the puree to the saucepan and cook until heated through over low heat.

7. Top each serving with a sprinkling of cheese.

Soup Making Tips -
Fresh Broccoli Florets

	The dark green colored clusters of buds at the top of the firm, leafy stalk are the florets. They florets should be tightly bunched and the little buds should be small and tightly closed. The entire head of broccoli should be stiff and not rubbery when picked up. If the florets are damaged, yellowing or beginning to open, avoid purchasing.

Soup Making Tips -
Instant White Rice

	Instant white rice is the choice here for its fast cooking time, and light texture. This soup can be made with other forms of rice, but they would need to be partially cooked via steaming or boiling before inclusion in this recipe. Changing the rice would require less water.

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