Italian Broccoli and Cheese Soup

Italian Broccoli and Cheese Soup

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  • 1 C onion, diced
  • ½ C celery, diced
  • ½ C carrots, diced
  • 2 T minced garlic
  • 1 T dried Italian seasoning
  • ¼ C olive oil
  • 1/3 C all-purpose flour
  • 6 C low sodium chicken broth
  • 1 bag frozen broccoli, chopped
  • 6 oz. cream cheese, cubed
  • ½ C half and half
  • ½ C grated parmesan cheese
  • ½ C pecorino Romano cheese
  • salt, pepper and fresh lemon juice to taste


  1. Sweat the vegetables (except broccoli), garlic and Italian seasoning with olive oil in a large pot over medium low heat until softened (about 5 minutes). Stir in the flour to coat the vegetables and cook 1 minute.
  2. Gradually pour in the broth, add the broccoli and cook over medium-high heat. Simmer soup until it thickens slightly; 5 to 8 minutes. Reduce the heat to medium. Stir in cream cheese until it melts. Add half and half and cheeses; stir until melted. Season to taste with salt, pepper and fresh lemon juice.
Italian Broccoli and Cheese Soup
1 vote, 4.00 avg. rating (74% score)

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