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Cream of Broccoli Soup




Source of Recipe


vbb


List of Ingredients




3 cans (14.5 ounces each) chicken or vegetable broth
9 cups (about 1 1/2 pounds) broccoli florets
1 small onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 cups dry CARNATION Instant Nonfat Dry Milk
1/2 cup water
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper


Recipe



BOIL broth in large saucepan. Add broccoli, onion and garlic. Bring to a boil; reduce heat to low. Cover; cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly.

TRANSFER half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to remaining mixture in saucepan.

COMBINE dry milk, water and flour in medium bowl; mix well. Stir into soup; add salt and pepper. Heat to serving temperature.

FOR BROCCOLI CHEESE SOUP:
PREPARE Cream of Broccoli Soup and add 1 cup (4 ounces) shredded cheddar cheese. Stir over low heat until melted.

FOR FREEZE AHEAD:
PREPARE as above. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.