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:
covered percent of daily need
