Broccoli Cheddar Soup
User Reviews
4.8
234 reviews
Excellent
Broccoli Cheddar Soup
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This Broccoli Cheddar Soup is creamy, super cheesy, quick and easy. Made entirely in one pot with simple ingredients, you can have this scrumptious soup ready in just 30 minutes.
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Ingredients
- 6 tablespoons butter unsalted
- 1 onion chopped
- 6 tablespoons all-purpose flour
- 2 cups half and half cream
- 6 cups chicken broth low sodium
- 1 teaspoon salt
- 1 teaspoon white pepper
- ¼ teaspoon nutmeg
- 1 head broccoli florets about 1 lb
- 1 cup Velveeta cubed *
- 3 cups cheddar cheese shredded
- 2 tablespoons parsley chopped
Instructions
- Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown.
- Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor.
- Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
- Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.
- Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.
- Top with remaining cheddar cheese and garnish with parsley.
Equipments used:
Notes
- Half and half, also known as half cream is a blend of equal parts whole milk and light cream and it averages 10 to 12% fat.
- If preferred, you can puree the broccoli in the soup for a thicker texture, but I prefer the bigger florets in the soup.
- * If you don't want to use Velveeta you can substitute it with more cheddar cheese or Monterey Jack cheese, it's just that Velveeta will make the soup more creamier and smooth.
- You can also use pre-cut fresh or frozen florets.
- It's how I trick my mind. If you want to turn this into a vegetarian soup, just use vegetable stock instead.
- Trust me on the nutmeg! It adds such a nice depth of flavor to the soup. Brings the entire dish together.
- Make sure to taste for seasoning. Everyone has different preferences when it comes to taste, so season to your liking.
- Store leftover soup in an airtight container in your fridge for up to 3 days.
- This broccoli cheese soup can be frozen in an airtight container or freezer bag for up to 3 months.
Nutrition Information
Show Details
Serving
1serving
Calories
427kcal
(21%)
Carbohydrates
13g
(4%)
Protein
19g
(38%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Cholesterol
102mg
(34%)
Sodium
1770mg
(74%)
Potassium
394mg
(11%)
Sugar
3g
(6%)
Vitamin A
1275IU
(26%)
Vitamin C
15.3mg
(17%)
Calcium
556mg
(56%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 427kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 102mg | 34% |
| Sodium | 1770mg | 74% |
| Potassium | 394mg | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1275IU | 26% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 556mg | 56% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
234 reviews
Excellent
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