Creamy Broccoli Cheddar Soup

If you want to add more lacto ovo vegetarian recipes to your recipe box, Creamy Broccoli Cheddar Soup might be a recipe you should try. This main course has 1886 calories, 82g of protein, and 50g of fat per serving. This recipe serves 4 and costs $6.45 per serving. This recipe from Half Baked Harvest requires olive oil, kosher salt, carrot, and sharp cheddar cheese. It is perfect for Autumn. 231 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is outstanding. Users who liked this recipe also liked Creamy Cheddar Broccoli Soup, Creamy Broccoli Cheddar Soup, and Creamy Broccoli and Cheddar Soup.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 bay leaves

4 cups broccoli florets (about 1 head)

1 large carrot, diced

¼ cup all-purpose flour

Kosher salt and freshly ground pepper

3 cups low-sodium chicken broth

2 cups Milk (I used 2%)

¼ teaspoon freshly grated nutmeg

2 tablespoon Olive Oil

1 small onion, chopped

2½ - 3 cups grated sharp white and yellow cheddar cheese, plus more for garnish*

4 7-inch sourdough bread boules (round loaves)

2 tablespoons unsalted butter

Equipment:

dutch oven

whisk

bowl

knife

immersion blender

blender

pot

ladle

Cooking instruction summary:

Melt the butter and olive oil in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 to 10 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth. Add the chicken broth, carrot, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. I left a few chunks in mine. Return to the pot. (Or puree the soup in the pot with an immersion blender.)Add the cheese to the soup and whisk over medium heat until melted. Add up to ¾ cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

 

Step by step:


1. Melt the butter and olive oil in a large Dutch oven or pot over medium heat.

2. Add the onion and cook until tender, about 5 to 10 minutes.

3. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth.

4. Add the chicken broth, carrot, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around.

5. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

6. Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. I left a few chunks in mine. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

7. Add the cheese to the soup and whisk over medium heat until melted.

8. Add up to ¾ cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.


Nutrition Information:

Quickview
1883k Calories
82g Protein
49g Total Fat
280g Carbs
77% Health Score
Limit These
Calories
1883k
94%

Fat
49g
77%

  Saturated Fat
24g
152%

Carbohydrates
280g
93%

  Sugar
21g
24%

Cholesterol
101mg
34%

Sodium
3106mg
135%

Get Enough Of These
Protein
82g
164%

Selenium
142µg
203%

Folate
768µg
192%

Vitamin B1
2mg
146%

Manganese
2mg
134%

Vitamin B3
25mg
127%

Vitamin B2
1mg
117%

Phosphorus
1115mg
112%

Iron
18mg
103%

Vitamin C
84mg
102%

Vitamin K
104µg
100%

Vitamin A
4657IU
93%

Calcium
909mg
91%

Fiber
14g
57%

Zinc
7mg
50%

Magnesium
185mg
46%

Copper
0.83mg
42%

Vitamin B6
0.78mg
39%

Potassium
1343mg
38%

Vitamin B5
2mg
29%

Vitamin B12
1µg
22%

Vitamin E
3mg
21%

Vitamin D
2µg
14%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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