Cheddar Broccoli Soup

  • 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
  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.