Broccoli Cheese Soup
User Reviews
4.7
Broccoli Cheese Soup
Description
This recipe starts by cooking onions and carrots in olive oil until tender before adding garlic for a brief sauté. Butter and flour create a roux that thickens the soup as vegetable broth and half-and-half are gradually stirred in. Seasonings including dried mustard, paprika, black pepper, and red pepper flakes lend spice and warmth. Broccoli florets and stems simmer until soft, blending vegetable flavor and fiber.
Sharp cheddar cheese melted into the soup adds richness and cheesy tang. Additional shredded cheddar on serving enhances the creamy experience. This soup suits cool days and comforts with its smooth texture balanced by vegetable bits.
Stored in the refrigerator, it keeps well up to five days in an airtight container, making it good for meal planning.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 carrot chopped
- 5 cloves garlic minced
- 4 tablespoons unsalted butter cut into tablespoon pieces
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth or chicken broth
- 2 cups half-and-half
- 1 teaspoon kosher salt
- 1 teaspoon dried mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 cups broccoli chopped florets
- 1 cup broccoli stems chopped
- 2 1/2 cups sharp cheddar cheese divided, shredded
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion and carrots and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one minute.
- Add the butter and stir until melted. When the butter is melted, whisk in the flour.
- Reduce the heat to medium-low and slowly pour in the broth and half-and-half. Stir until the flour dissolves into the liquid. Add the salt, dried mustard, paprika, black pepper, and red pepper flakes. Stir and let the soup simmer for 5 minutes, stirring occasionally, or until it thickens a little.
- Add the broccoli and broccoli stems and simmer for 15 to 20 minutes or until the broccoli is tender.
- Stir in 2 cups of the cheese and stir until melted. Taste and season with additional salt and pepper, if desired.
- Ladle the soup into bowls and top each bowl with a little extra shredded cheese. Serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 798mg | 33% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3780IU | 76% |
| Vitamin C | 44mg | 49% |
| Calcium | 355mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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