Italian Broccoli Cheese Soup Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add flour and cook for 1-2 minutes, stirring constantly.
• STEP 3.Slowly whisk in chicken broth and milk, and bring to a simmer.
• STEP 4.Add broccoli florets and Italian seasoning, and cook until broccoli is tender.
• STEP 5.Using an immersion blender or regular blender, puree the soup until smooth.
• STEP 6.Return the soup to the pot and stir in the shredded cheese until melted and creamy.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve hot and garnish with additional shredded cheese and chopped parsley, if desired.

Cooking Tips

• For a thicker soup, you can add more flour or reduce the amount of liquid.
• If you prefer a chunkier soup, you can reserve some of the cooked broccoli florets and add them back into the soup after pureeing.
• To make it vegetarian, you can use vegetable broth instead of chicken broth.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.