Broccoli Cheddar Soup
User Reviews
5
Broccoli Cheddar Soup
Description
This Broccoli Cheddar Soup starts by sautéing finely chopped onion, carrot, celery, and garlic in butter to develop a soft vegetable base. A roux is made by cooking flour with the vegetables to remove raw taste, then gradually adding broth followed by milk. Chopped broccoli florets and Parmesan are added and cooked until tender. To achieve a thicker texture without pureeing all ingredients, part of the soup is blended briefly before returning it to the pot.
The soup is finished by stirring in sharp shredded cheddar cheese off the heat to melt without curdling, resulting in a rich, creamy texture with cheesy flavor and tender broccoli. Salt and fresh black pepper adjust seasoning.
This soup is served hot and can be garnished with additional cheddar cheese. It provides a warming and filling meal option using simple, fresh vegetables and classic cheese flavors.
Ingredients
- 1 small onion (chopped)
- 1 medium carrot (chopped)
- 1 celery chopped, stalk
- 2 cloves garlic (minced)
- 2 tablespoons butter
- 3 tablespoons flour (AP, whole wheat or gluten-free flour)
- 3 cups chicken broth or vegetable broth, less sodium
- 1 cup milk fat free
- 1/4 teaspoon kosher salt
- black pepper to taste, fresh
- 6 cups broccoli chopped into small pieces, about 2 heads, florets
- 1-1/4 cups cheddar cheese sharp, shredded
- 2 tablespoons Parmesan Cheese grated
Instructions
- Chop onion, carrot, celery, garlic in a chopper or mini food processor.
- In a large pot, melt the butter. Add the chopped vegetables, salt and pepper and sauté on low heat until soft, about 5 minutes.
- Stir in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Add the milk and increase heat to high until it comes to a boil, then add broccoli florets, Parmesan cheese, and stir well.
- Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is cooked, about 10 minutes.
- Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of soup and blend, then add it back to the soup. This helps thicken it a bit.
- Gently stir in the shredded cheddar cheese, allowing it to melt smoothly.
- Serve the soup hot, garnished with additional cheddar cheese, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1generous cup | |
| Calories | 242kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 12.5g | 25% |
| Fat | 12.5g | 19% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37.5mg | 13% |
| Sodium | 360mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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