Broccoli-Cheddar Soup
Strawberry-Spinach Salad
Ingredients
- ¼ cup butter
- 1 cup chopped onion
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 (32-oz) carton chicken broth
- 1 (12-oz) pkg frozen broccoli florets, thawed and chopped
- 2 cups milk
- ½ tsp dried thyme
- 1½ cups shredded Cheddar cheese
- 1½ cups shredded white Cheddar cheese
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, 6 minutes. Add flour; cook stirring constantly, 2 minutes.
- Gradually stir in broth; bring to a boil, reduce heat, and simmer 10 minutes or until soup is slightly thickened. Stir in broccoli, milk, and thyme; cook until thoroughly heated. Gradually stir in cheeses until melted.
Side Dish Ingredients
- 1 (10-oz) pkg spinach
- 1 (16-oz) pkg strawberries, hulled and sliced
- ½ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
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