Broccoli and Cheddar Soup with Parmesan Cheese Recipe

Name: Broccoli and Cheddar Soup with Parmesan Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 onion, chopped; 1/4 cup all-purpose flour; 1 carton CAMPBELL’S® Ready to Use Chicken Broth; 3 cups broccoli florets (approx. 1 head of broccoli); 2 cloves garlic, minced; 1/4 tsp salt and pepper (each); 1 cup shredded old Cheddar cheese; 1/2 cup grated Parmesan cheese; 1 cup 10% cream; 1/2 cup cooked crumbled pancetta or bacon (optional)

Ingredients

1/4 cup butter
1 onion, chopped
1/4 cup all-purpose flour
1 carton CAMPBELL’S® Ready to Use Chicken Broth
3 cups broccoli florets (approx. 1 head of broccoli)
2 cloves garlic, minced
1/4 tsp salt and pepper (each)
1 cup shredded old Cheddar cheese
1/2 cup grated Parmesan cheese
1 cup 10% cream
1/2 cup cooked crumbled pancetta or bacon (optional)

PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 4 servings

Instructions

In Dutch oven or large saucepan (4 qt),melt butter over medium heat; cook onion,stirring often,for about 7 minutes or until softened but not browned.
Add flour; cook,stirring constantly,for 2 minutes.
Slowly add broth,stirring constantly; bring to boil.
Add broccoli,garlic,salt and pepper; simmer,partially covered,for 15 minutes or until broccoli is very tender.
Purée soup with Cheddar and Parmesan cheeses,in batches,using blender or immersion blender until very smooth.
Return to saucepan; stir in cream.
Heat until simmering but not boiling.
Garnish with pancetta (if using).