Broccoli Cheese Soup
Broccoli Cheese Soup might be just the soup you are searching for. One serving contains 266 calories, 13g of protein, and 18g of fat. This recipe serves 8 and costs 89 cents per serving. Head to the store and pick up milk, olive oil, white onion, and a few other things to make it today. A few people made this recipe, and 65 would say it hit the spot. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Gimme Some Oven. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Try Broccoli Cheese Soup, Broccoli and Cheese Soup, and Broccoli Cheese Soup for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 teaspoon black pepper
3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
2/3 cup diced carrots (about 1 large carrot, peeled)
3 cups good-quality vegetable or chicken stock
1 teaspoon Dijon mustard (optional)
1/4 cup flour
3 cloves garlic, minced
2 cups milk (I used 2%, but any kind of milk will work)
3 tablespoons butter or olive oil
1 teaspoon salt
8 ounces freshly-grated* part-skim sharp cheddar cheese, plus more for serving
1 small white onion, peeled and finely diced
Equipment:
pot
whisk
grater
Cooking instruction summary:
Heat butter (or olive oil) in a large stockpot over medium-high heat until melted. Add onion and carrots and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent. Stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for an additional 1 minute.Whisk in the chicken stock until it is evenly combined. Stir in the milk, broccoli, mustard, salt and black pepper until combined. Continue cooking, stirring every few minutes, until the soup reaches a simmer. Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft. Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.Serve immediately, topped with extra cheese if desired.*Be sure tofreshly-grate the cheddar (yourself) from a block of cheese for this recipe. The store-bought shredded bagged cheeses have a coating on them that makes it difficult for the cheese to smoothly melt, so it's better to gratethe cheese yourself. If you don't have a grater, you can also just dice the cheese into small cubes which will also melt well.
Step by step:
1. Heat butter (or olive oil) in a large stockpot over medium-high heat until melted.
2. Add onion and carrots and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent. Stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for an additional 1 minute.
3. Whisk in the chicken stock until it is evenly combined. Stir in the milk, broccoli, mustard, salt and black pepper until combined. Continue cooking, stirring every few minutes, until the soup reaches a simmer. Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft. Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.
4. Serve immediately, topped with extra cheese if desired.*Be sure tofreshly-grate the cheddar (yourself) from a block of cheese for this recipe. The store-bought shredded bagged cheeses have a coating on them that makes it difficult for the cheese to smoothly melt, so it's better to gratethe cheese yourself. If you don't have a grater, you can also just dice the cheese into small cubes which will also melt well.
Nutrition Information:
covered percent of daily need
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