Broccoli-Cheese Soup

By Ingrid Gangestad
Taste the homemade goodness of this easy, cheesy soup. Serve with a tossed salad and pretzel roll for a family-friendly weeknight dinner.
  • Course: Soup


  • All Purpose Flour
  • broccoli
  • Butter
  • Chicken Broth
  • chopped celery
  • Chopped onion
  • ground cayenne pepper
  • milk
  • pepper
  • Salt
  • Shredded carrot
  • shredded Colby-jack cheese blend


  1. In 4-quart Dutch oven, melt butter over medium heat. Cook and stir onion and celery in butter 5 minutes until onion is softened.
  2. Stir in flour, salt pepper and cayenne pepper
  3. Gradually stir in chicken broth and milk
  4. Add broccoli and carrot. Cook and stir over medium heat 4 or 5 minutes until broccoli is crisp tender