Broccoli Cheddar Soup Recipe

Ingredients

1 Tbsp. olive oil

1 stalk celery, chopped (about 1/2 cup)

1 large carrot, chopped (about 1/2 cup)

1 small onion, chopped (about 1/2 cup)

1/2 tsp. dried thyme leaves, crushed (optional)

1 1/2 cups water, divided

1 box (10 oz.) frozen chopped broccoli, thawed and drained

1 can (14.5 oz.) low sodium chicken broth or vegetable broth

1 jar RAGÚ® Double Cheddar Sauce

Instructions

1. Heat oil in large saucepan over medium heat and cook celery, carrot, onion and thyme until vegetables are almost tender, about 3 minutes. Stir in 1 cup water and bring to a boil over high heat. Reduce heat to low and simmer until vegetables are tender, about 10 minutes.

2. Process vegetable mixture and broccoli in food processor or blender until smooth; return to saucepan.

3. Stir in remaining 1/2 cup water, broth and sauce. Cook, stirring occasionally, until heated through, about 10 minutes.

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