Broccoli Cheddar Soup

Broccoli Cheddar Soup might be a good recipe to expand your soup recipe box. One serving contains 423 calories, 24g of protein, and 26g of fat. This recipe serves 6. For $1.75 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is brought to you by My Life as a Mrs. It is perfect for Autumn. It is a good option if you're following a lacto ovo vegetarian diet. Many people made this recipe, and 2700 would say it hit the spot. Head to the store and pick up nutmeg, shredded cheddar cheese, cayenne, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes. With a spoonacular score of 89%, this dish is amazing. If you like this recipe, you might also like recipes such as Broccoli Cheddar Soup, Broccoli Cheddar Soup, and Broccoli Cheddar Soup.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

18 ounces broccoli florets

4 tablespoons butter

1 cup shredded and chopped carrots

dash cayenne

3 cups chicken broth

1 1/2 cups fat free half and half

1 1/2 cups fat free milk

1/4 cup flour

2 cloves garlic, finely chopped

dash nutmeg

Salt & Pepper to taste

2 cups shredded cheddar cheese

8 ounces Velveeta cheese, cubed into 1/2" squares

Equipment:

pot

Cooking instruction summary:

Heat butter in a large heavy bottomed stockpot over medium high heat. Saute onions for 4-5 minutes or until softened. Add the garlic and saute for another minute or two. Sprinkle the flour over the mixture and stir until combined well. Heat mixture for another 1-2 minutes (stirring constantly). Add the chicken broth, half and half, and milk; bring mixture to a simmer. Add the Broccoli and Carrots and simmer for 15-20 minutes (until broccoli is tender). Add both cheeses and stir until combined well. Simmer for an additional 5 minutes. Season with a dash of cayenne, a dash of nutmeg, and salt and pepper to taste. Serve hot with warm crusty bread and additional cheddar cheese if desired.

 

Step by step:


1. Heat butter in a large heavy bottomed stockpot over medium high heat.

2. Saute onions for 4-5 minutes or until softened.

3. Add the garlic and saute for another minute or two. Sprinkle the flour over the mixture and stir until combined well.

4. Heat mixture for another 1-2 minutes (stirring constantly).

5. Add the chicken broth, half and half, and milk; bring mixture to a simmer.

6. Add the Broccoli and Carrots and simmer for 15-20 minutes (until broccoli is tender).

7. Add both cheeses and stir until combined well. Simmer for an additional 5 minutes. Season with a dash of cayenne, a dash of nutmeg, and salt and pepper to taste.

8. Serve hot with warm crusty bread and additional cheddar cheese if desired.


Nutrition Information:

Quickview
423k Calories
24g Protein
25g Total Fat
25g Carbs
23% Health Score
Limit These
Calories
423k
21%

Fat
25g
39%

  Saturated Fat
16g
101%

Carbohydrates
25g
9%

  Sugar
12g
13%

Cholesterol
79mg
27%

Sodium
1651mg
72%

Get Enough Of These
Protein
24g
48%

Vitamin A
5235IU
105%

Vitamin C
86mg
104%

Vitamin K
91µg
87%

Phosphorus
819mg
82%

Calcium
679mg
68%

Vitamin B2
0.79mg
47%

Potassium
828mg
24%

Zinc
3mg
23%

Folate
79µg
20%

Selenium
13µg
19%

Vitamin B12
0.99µg
16%

Manganese
0.33mg
16%

Vitamin B6
0.29mg
14%

Vitamin B1
0.19mg
13%

Magnesium
50mg
13%

Vitamin B5
1mg
12%

Fiber
3g
12%

Vitamin B3
1mg
9%

Iron
1mg
8%

Vitamin E
1mg
8%

Vitamin D
1µg
7%

Copper
0.12mg
6%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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