Soup on Sunday: Miss Amy's Broccoli Cheese Soup

And the soup kick continues! Last week I decided to make a vegetarian version of broccoli cheese soup (most broccoli cheese soup uses beef broth).

Cast of Characters:

• 1 box of vegetable broth
• 1 small yellow onion, diced
• 1/2 cup flour
• 6 Tbsp unsalted butter
• 3 Cups milk
• 4 oz (half a block) sharp cheddar cheese, shredded
• 4 oz extra sharp cheddar cheese, shredded
• 2 10 oz bags of steam in the bag broccoli, cooked (chop any large pieces into spoon-sized pieces)

Directions:

1. In a small pot simmer half of the vegetable broth and onion for 15-20 minutes.
2. Heat milk in microwave for about 3 minutes.
3. In a large stockpot, melt butter and then gradually add flour while stirring constantly. Continue to cook and constantly stir for about 2 minutes.
4. Whisk in warm milk. Continue to cook and stir constantly for 5-8 minutes until thickened.
5. Add warmed broth and onions and remaining vegetable broth.
6. Add in shredded cheese. Stir and cook until completely melted.
7. Add steamed broccoli.

Nutrition Info:

Servings: 6

Calories: 354

Fat: 20 g

Carbs: 24 g

Protein: 18 g