Follow these steps for perfect results
butter
melted
cheese and salsa dip
jarred
shredded carrot
shredded
chicken broth
canned
chopped onion
chopped
frozen chopped broccoli
chopped
flour
all-purpose
milk
whole
Melt butter in a saucepan over medium heat.
Add carrot and onion to the saucepan and cook until tender, about 5-7 minutes.
Sprinkle flour over the vegetables and stir to blend, creating a roux.
Gradually add chicken broth, stirring constantly to avoid lumps.
Add the cheese and salsa dip, frozen chopped broccoli, and milk to the saucepan.
Blend well until the soup is smooth and creamy.
Cook over medium heat, stirring frequently, until heated through and the broccoli is tender, about 10-15 minutes.
Serve hot with homemade biscuits or in bread bowls.
Expert advice for the best results
Add a pinch of nutmeg for extra flavor.
Top with croutons or shredded cheese before serving.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl and garnish with fresh herbs or croutons.
Serve with crusty bread or crackers.
Serve as a starter or main course.
Pairs well with creamy soups.
Discover the story behind this recipe
Comfort food staple
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