Broccoli/Carrot Soup Recipe

Name: Broccoli/Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh broccoli; 2 large raw carrots; 12-1 cup shredded sharp cheddar cheese; 16 ounces low sodium vegetable broth (I use homemade vegetable) or 16 ounces chicken broth (I use homemade vegetable); 1 cup half-and-half (use the real thing); 2 cups 2% low-fat milk or 2 cups skim milk; 1 cup filtered water; 1 medium light-skinned potato; 14-½ teaspoon hot sauce (I use 1/2); 12-1 teaspoon kosher salt, to taste; fresh ground pepper, to taste; 5 -6 of roasted garlic cloves (optional)

Servings: persons

1 lb fresh broccoli
2 large raw carrots
12-1 cup shredded sharp cheddar cheese
16 ounces low sodium vegetable broth (I use homemade vegetable) or 16 ounces chicken broth (I use homemade vegetable)
1 cup half-and-half (use the real thing)
2 cups 2% low-fat milk or 2 cups skim milk
1 cup filtered water
1 medium light-skinned potato
14-½ teaspoon hot sauce (I use 1/2)
12-1 teaspoon kosher salt, to taste
fresh ground pepper, to taste
5 -6 of roasted garlic cloves (optional)

1
Prepare broccoli using peeled stalks.
2
Cut into small pieces.
3
Peel& cut carrots into small coin-size pieces.
4
Steam both vegetables until fork tender.
5
Place steamed vegetables into blender.
6
Add 1/2 warmed broth.
7
Liquefy, being careful not to overflow.
8
Remove to large pot with lid.
9
Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
10
Liquefy.
11
Add to soup in pot.
12
Stir to combine.
13
Peel& dice potato.
14
Place with filtered water in saucepan.
15
Bring to boil, turn down to simmer until fork tender.
16
Do not overcook.
17
Strain, saving potato water.
18
Set potatoes aside.
19
Add potato water to thicken soup, if desired.
20
Blend well and reheat.
21
Serve hot with potatoes.
22
Add pepper to taste.

1697

kcal

Calories

104

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb fresh broccoli, 2 large raw carrots, 12-1 cup shredded sharp cheddar cheese, 16 ounces low sodium vegetable broth (I use homemade vegetable) or 16 ounces chicken broth (I use homemade vegetable), and more.

Yes, Broccoli/Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli/Carrot Soup

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