Broccoli Cheese Soup
Description
A rich, creamy broccoli cheddar soup built on a butter and flour roux, thinned with half-and-half and chicken stock, loaded with fresh broccoli and shredded carrots, seasoned with nutmeg, and finished with sharp cheddar stirred in at the end. Can be served chunky or pureed smooth in a blender. One of the most requested soups in this book.
Ingredients
Instructions
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Sauté onion in 1 Tbsp. butter until translucent. Set aside.
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In a large pot, whisk together melted butter and flour over medium heat for 3–4 minutes to make a roux.
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Slowly whisk in half-and-half and chicken stock. Simmer for 20 minutes, stirring occasionally.
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Add broccoli, shredded carrots, and sautéed onion. Simmer on medium-low for 25 minutes until broccoli and carrots are tender.
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Add nutmeg, salt, and pepper. Stir in sharp cheddar until melted.
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Serve immediately. For a smoother texture, blend and return to pot before adding cheese.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 13g65%
- Cholesterol 65mg22%
- Sodium 420mg18%
- Total Carbohydrate 14g5%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a smoother soup, blend all or part of it in a blender after the broccoli is tender. Blend in batches and return to the pot before adding the cheese.
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