Broccoli Cheese Soup
Servings: 10 servings
Calories: 227cal
Equipment
Ingredients
- 4 Tbsp unsalted butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups chicken stock or vegetable stock
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 lb broccoli florets chopped into bite sized pieces
- 1 cup carrot shredded
- 1 cup half and half
- 8 oz cheddar cheese mild, sharp, or extra sharp yellow cheddar cheese
Instructions
- To a 5.5 quart dutch oven over medium heat add the butter until melted. Add the diced onions and saute 5 minutes.
- Add the garlic and saute for another 1 minute.
- Dust in flour, salt, pepper, and paprika. Stir and allow liquid to be absorbed for 2-3 minutes.
- Slowly add the chicken or vegetable stock, stirring to lift anything from the bottom or sides. Stir occasionally for 5 minutes.
- Add the broccoli and shredded carrots. Cover and simmer for 5-10 minutes.
- Remove from heat and add the half and half and cheese. Stir until cheese has melted.
- Serve with additional cheese on top.
Notes
- If you would like the soup smoother, feel free to hit the finished soup with an immersion blender.
- I highly recommend using half and half if possible, otherwise, you can substitute it with whole milk. Note that if you do substitute with whole milk it may be a little thinner.
- Shred the cheese fresh from a block yourself instead of using prepacked shredded cheese. Prepackaged shredded cheese contains preservatives that prevent it from not melting as well and can also make the soup grainy.
Nutrition
Serving: 1serving (1 cup) | Calories: 227cal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 511mg | Potassium: 340mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2926IU | Vitamin C: 43mg | Calcium: 223mg | Iron: 1mg
