Name: Cream of Broccoli Soup
Prep time: 15 s
Cook time: 20 s
Total time: 35 s
Yield: 9
Ingredients: 3 cans (14.5 ounces each) low sodium chicken or vegetable broth; 9 cups (about 1 1/2 pounds) broccoli florets; 1 small onioncoarsely chopped; 2 cloves garlicfinely chopped; 1 1/2 cups dry NESTLÉ® 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

INGREDIENTS

●

3 cans (14.5 ounces each) low sodium 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 NESTLÉ® 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

MAKE IT

Instrucciones En Español

Step 1

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.

Step 2

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.

Step 3

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

Step 4

For Broccoli Cheese Soup: Prepare Cream of Broccoli Soup and add 1 cup (4 ounces) shredded cheddar cheese. Stir over low heat until melted.

Step 5

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.