Soup Recipes » Broccoli Cheese Soup » Broccoli Cheese Soup with Carrot

Broccoli Cheese Soup with Carrot

Ingredients -

1 medium Carrot, grated
1 (10 ounces) package Frozen Broccoli
1 cup Water
1 Chicken Bouillon Cube
2 tablespoons Butter
3 tablespoons Flour
2 cups Heavy Cream or Milk
1 pound Velveeta Cheese, cubed
1 can Cream of Chicken Soup
1 tablespoon minced Onion Flakes
1 teaspoon Worcestershire Sauce
Salt and Pepper, to taste

Preparation:

1. Bring a soup pot with the water and bouillon to a boil.

2. Add the broccoli and carrots and cook according to the directions on the package of broccoli.

3. Remove the pan from the heat, but do not drain.

4. Melt the butter and flour in a separate saucepan.

5. Whisk constantly while gradually adding the milk.

6. Stir in the cheese, onion, Worcestershire sauce, salt and pepper.

7. Add the broccoli mixture to the sauce mixture.

8. Cook over medium-low heat until the soup thickens and is hot.

Soup Making Tips -
Roux

	For soups with cheese or cream components, a roux will do more than just thicken the mix. Roux acts as a stabilizer, ensuring the ingredients will remain blended and not separate. Although the roux adds a flour taste to the soup, it will eventually cook out and leave a distinct nutty taste that complements dairy-based soups.

Soup Making Tips -
Frozen Broccoli

	Frozen broccoli is available in most supermarkets in several package sizes. To use, place broccoli in the refrigerator overnight to thaw. Frozen broccoli is packaged with both the floret and stem pieces and is perfect for use in creamy broccoli soups as well as hearty soups and stews.

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