Broccoli Cheddar Soup Recipe

Name: Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces, weight Fresh Broccoli, Cut Into Florets; 1/4 cups Butter Plus 2 Tablespoons, Divided Use; 1 whole Carrot, Peeled And Julienned; 1 whole Yellow Onion, Chopped; 1 whole Clove Garlic, Minced; 1/4 cups Flour; 2 cups Half-and-half; 2 cups Vegetable Broth; 1/4 teaspoons Nutmeg; 1-1/2 cup Cheddar Cheese, Grated And Divided; Salt And Pepper, to taste

Servings: persons

12 ounces, weight Fresh Broccoli, Cut Into Florets
1/4 cups Butter Plus 2 Tablespoons, Divided Use
1 whole Carrot, Peeled And Julienned
1 whole Yellow Onion, Chopped
1 whole Clove Garlic, Minced
1/4 cups Flour
2 cups Half-and-half
2 cups Vegetable Broth
1/4 teaspoons Nutmeg
1-1/2 cup Cheddar Cheese, Grated And Divided
Salt And Pepper, to taste

1
1. First you need to blanch the broccoli. Bring a large pot of salted water to boil. Drop the broccoli florets into the boiling water and cook for 2-3 minutes. Remove the broccoli from the water using a slotted spoon and place it into a large bowl of ice water to cool. Then remove it from the ice water and set aside.
2
2. Melt 2 tablespoons of butter in a sauce pan over medium heat. Add the carrots, onion and garlic and saute until almost tender. Set aside.
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3. In a large pot, add the remaining butter over medium heat. Let the butter melt, then slowly whisk in the flour. Slowly pour in your half-and-half, vegetable broth and nutmeg while still whisking.
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4. Cover the pot and simmer over medium-low for 20 minutes.
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5. After 20 minutes, remove the lid and add in your broccoli, carrots, onions and garlic. Cover pot and simmer on low for an additional 20 minutes.
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6. After simmering for the additional 20 minutes, use a potato masher, blender or immersion blender* to break up the broccoli until your soup reaches the consistence you like.
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7. Mix in 1 cup of grated cheddar cheese and add salt and pepper to taste. Heat until the soup is smooth. Then, serve! Use your extra 1/2 cup of cheddar cheese to top soup with.
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8. Enjoy.
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*I don't have a potato masher, so I simply pour half of my soup into the blender and blend it until smooth. Then I pour it back into the pot and mix it all up.

323

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 12 ounces, weight Fresh Broccoli, Cut Into Florets, 1/4 cups Butter Plus 2 Tablespoons, Divided Use, 1 whole Carrot, Peeled And Julienned, 1 whole Yellow Onion, Chopped, and more.

Yes, Broccoli Cheddar 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 Cheddar Soup

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