Broccoli Cheese Soup
User Reviews
5.0
6 reviews
Excellent
Broccoli Cheese Soup
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This easy Broccoli Cheddar Soup is rich, creamy, and deliciously cheesy! It's a one-pot soup made in just 30 minutes on the stove top using tender broccoli florets, and sharp cheddar, in a cream-based broth! It's perfect for busy weeknights or cozy weekends.
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Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups small broccoli florets
- 1 cup shredded carrots
- 1 cup heavy cream
- 3 cups sharp cheddar cheese shredded
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Instructions
- In a dutch oven or large pot, add the olive oil and onions and cook over medium heat for 4-5 minutes or until the onions gets tender.
- Then add the minced garlic and butter. Once butter has melted, sprinkle the flour over top and stir constantly for one minute until blended in to create a roux.
- Slowly pour in the chicken broth, stirring while adding it in. Gently scrape the bottom of the pan to blend in all of the roux.
- Add the broccoli and carrots in and bring to a slow boil. Then reduce the heat to low and simmer for 15 minutes or until the broccoli is tender.
- Finally add the heavy cream and freshly shredded cheese. Add salt and pepper to your liking.
- Stir until the cheese is melted and blended in completely.
- Garnish with extra cheese and croutons if desired.
Equipments used:
Notes
- Use canola oil, vegetable oil, butter or coconut oil to saute the onion.
- Use vegetable broth for a vegetarian version.
- Swap the cream for full milk or low fat milk if desired. You can also use fat free half and half for lower calories.
- Use mild cheddar cheese, Colby jack or a mixture of cheeses if desired.
- Add a teaspoon of dry mustard if desired.
- Use a teaspoon of garlic powder instead of fresh garlic if desired.
- Serve in a bread bowl for fun presentation.
- Use store bought shredded carrots or shred your own. You can also dice carrots in larger pieces and add them in with the onions so they become tender quicker.
- You can also puree the entire batch for cream of broccoli and Fresh broccoli if preferred in this recipe but you can use frozen if you prefer.
- Shredding your own cheese off a block makes the soup much more creamy than using pre-shredded cheese.
Nutrition Information
Show Details
Serving
1servings
Calories
479kcal
(24%)
Carbohydrates
12g
(4%)
Protein
19g
(38%)
Fat
41g
(63%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
111mg
(37%)
Sodium
483mg
(20%)
Potassium
405mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5019IU
(100%)
Vitamin C
30mg
(33%)
Calcium
459mg
(46%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 479kcal | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 19g | 38% |
| Fat | 41g | 63% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 111mg | 37% |
| Sodium | 483mg | 20% |
| Potassium | 405mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5019IU | 100% |
| Vitamin C | 30mg | 33% |
| Calcium | 459mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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