Cheddar Broccoli Soup

Update 9/2/2012: Had to get a new picture of this one. We made it with fresh broccoli for the first time - you can get so much more broccoli using fresh :)

Recipe update 1/23/2011: Another good way to prepare the soup is by puree-ing the soup after adding the broccoli florets into it (you may have to do this in a couple batches). The Panera Broccoli Cheese soup that I tried did that. I personally love the big chunks of broccoli in my soup, but it might be a way to get my 3 y/o to actually eat the broccoli.

(Printable Version)
What you need:

• 1 tbsp olive oil
• 1 rib celery, chopped (1/2 cup)
• 1 carrot, chopped (1/2 cup)
• 1 small onion, chopped (1/2 cup)
• 2 cans (13 3/4oz each) chicken broth ---OR--- about 2 cups of chicken broth made with bullion cubes
• 1 jar (1 lb) RAGU Cheese Creations Double Cheddar Sauce (By spaghetti sauce at the store)
• 1 box (10oz) frozen chopped broccoli, drained & thawed ---OR--- 1 to 2 bags of Bird's Eye Steamfresh Broccoli florets, microwaved & chopped

Chop the veggies.

Add oil in 3-qt saucepan over medium heat.

Add veggies and cook for 3 minutes.

Add chicken broth and bring to a boil over high heat. Reduce to medium heat and simmer for 10 minutes.

Put mixture in blender and puree. (It may be beneficial to put a towel on the top and hold the cover down because of the heat of the mixture).

During the simmering and blending, if you use Steamfresh, microwave and chop the broccoli.

Return pureed mixture back to the saucepan.

Add cheese sauce and broccoli. Cook for 10 minutes and serve.

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