Creamy Broccoli and Cheddar Soup

This cheesy, heartwarming soup can be served as a meal, or as a perfect companion to sandwiches and salads.


Prep Time: 15 minutes   Total Time: 40 minutes  Serves: 4 to 6

Broccoli and Cheddar Soup


1 1/2 lb broccoli

2 tbsp vegetable oil

1 onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

4 cups chicken stock

18 oz Gehl’s Cheddar Cheese Sauce

2 tbsp chopped fresh chives


Remove tough ends of broccoli stalks; discard. Chop remaining stalks and florets into 1-inch pieces.

Heat oil in large saucepan or Dutch oven set over medium-high heat; cook onion, celery and garlic for 4 to 6 minutes or until softened. Add broccoli; cook for 2 minutes. Stir in stock and bring to boil; cover and reduce heat to simmer.

Cook, stirring occasionally, for about 10 minutes or until broccoli is tender. Using a hand blender or countertop blender, purée in batches until smooth. Return to heat and pour in Cheddar Cheese Sauce; stir until warmed through. Sprinkle with chives before serving.