Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup might be a good recipe to expand your soup collection. One portion of this dish contains about 23g of protein, 34g of fat, and a total of 498 calories. For $1.74 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 5. It can be enjoyed any time, but it is especially good for Winter. 313451 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by The Comfort of Cooking. Head to the store and pick up chicken stock, flour, sharp cheddar cheese, and a few other things to make it today. With a spoonacular score of 95%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Creamy Broccoli and Cheddar Soup, Creamy Cheddar Broccoli Soup, and Creamy Broccoli Cheddar Soup.

Servings: 5

 

Ingredients:

1 lb. (16 oz.) fresh or frozen broccoli florets

1 tablespoon melted butter

1 cup grated carrot

4 cups chicken stock

1/4 cup flour

2 1/2 cups half-and-half

Kosher salt and freshly grated pepper, to taste

1/4 teaspoon grated nutmeg

1/2 medium chopped onion

8 ounces grated sharp cheddar cheese

Equipment:

pot

whisk

immersion blender

food processor

Cooking instruction summary:

Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes. Add additional butter and flour, whisking for 3-5 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.Enjoy!

 

Step by step:


1. Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes.

2. Add additional butter and flour, whisking for 3-5 minutes to create a roux.

3. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.Stir in the broccoli florets and grated carrot.

4. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.

5. Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.Enjoy!


Nutrition Information:

Quickview
498k Calories
23g Protein
34g Total Fat
26g Carbs
24% Health Score
Limit These
Calories
498k
25%

Fat
34g
52%

  Saturated Fat
20g
127%

Carbohydrates
26g
9%

  Sugar
6g
7%

Cholesterol
104mg
35%

Sodium
867mg
38%

Get Enough Of These
Protein
23g
47%

Vitamin A
5800IU
116%

Vitamin C
84mg
103%

Vitamin K
99µg
94%

Calcium
515mg
52%

Phosphorus
478mg
48%

Vitamin B2
0.67mg
39%

Selenium
17µg
25%

Folate
97µg
24%

Potassium
795mg
23%

Vitamin B3
4mg
22%

Vitamin B6
0.41mg
20%

Zinc
2mg
19%

Vitamin B1
0.26mg
17%

Manganese
0.29mg
15%

Magnesium
57mg
14%

Fiber
3g
14%

Vitamin B12
0.78µg
13%

Vitamin B5
1mg
12%

Iron
1mg
10%

Vitamin E
1mg
10%

Copper
0.2mg
10%

Vitamin D
0.56µg
4%

covered percent of daily need
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