Sopa de Brócoli y Queso Cheddar receta

View now

Tiempo de preparación: 10 minutos

Hora de cocinar: 15 minutos

Rendimientos: 4 tazas

This cheesy and veggie-filled soup is perfect for lunch or dinner any time of year.

Prep time: 10 minutes

Cook time: 15 minutes

Makes: 4 Cups

Ingredients

1 cup chopped onion

1 cup shredded carrot

1 ½ teaspoons margarine or butter

2 cups low-sodium broth (any type)

2 cups chopped broccoli (fresh or frozen)

1 cup nonfat or 1% milk

¼ cup flour

½ cup shredded cheddar cheese (2 ounces)

⅛ teaspoon black pepper

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a medium saucepan over medium-high heat, saute onion and carrot in margarine or butter until onions begin to brown. Add broth and broccoli. Simmer until broccoli is tender, 5 to 7 minutes.
In another container, slowly stir the milk into the flour until smooth. Stir the milk mixture into the soup. Bring to a boil and continue stirring until slightly thickened, 3 to 5 minutes.
Add cheese and pepper. Heat over low heat until cheese is melted. Serve hot.
Refrigerate leftovers within 2 hours.

Notes:

You can thicken the soup with 2 Tablespoons of cornstarch instead of flour.
No broccoli? Try another vegetable, such as asparagus, cauliflower or green beans.
Try adding cooked or canned chicken for more protein.