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:
covered percent of daily need
