This delicious Italian broccoli soup is made of fresh broccolis, whole milk and cheddar cheese. It's a great European dinner choice as it is eggs-free and nuts-free.
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | soy | lactose | gluten |
⏱ 24 mins – easy
🍽 4 servings – 253 kcal per serving
|
Serving 258g |
Fat 19g |
Sat. fat 11g |
Sodium 604mg |
|
Carbs 9g |
Fibers 1g |
Sugars 5g |
Proteins 12g |
INGREDIENTS
- an eighth tsp black pepper
- half tsp salt
- 10 oz broccolis
- 10 oz can of cream mushroom soup
- 1.25 cup whole milk
- 2 tbsp butter
- 1 cup cheddar cheese
TOOLS
- 1 knife
- 4 bowl
- 1 lid
- 1 soup pot
- 1 hand blender
- 1 wooden spoon
- 1 grater
STEPS
Trim broccoli and chop it into florets.
Grate cheddar cheese using a grater.
Pour 1 cup of water into a soup pot and add chopped broccoli. Cook for 10 minutes before adding a can of cream mushroom soup. Pour in the whole milk, butter, half a teaspoon of salt, and an eighth teaspoon of black pepper. Cook for 5 minutes on low heat after stirring everything together with a wooden spoon. Next, blend the mixture using a hand blender, then add grated cheddar cheese. Cover the pot with a lid and cook for another minute. Finally, turn off the heat and take off the lid. Serve broccoli soup in bowls..
It’s ready to be served !
