Broccoli Cheddar
The soup is a testament to the idea that comfort food can be both satisfying and nourishing.
Servings: 6
Equipment
- 1 Dutch oven
- 1 Whisk
- 1 Ladle
Ingredients
- 4 Tbsp Butter
- 1 Small White or Yellow Onion Whole, Chopped
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 4 Garlic Cloves Whole, Minced
- 4 Tbsp All-Purpose Flour
- 1 Cup Whole Milk
- 2 Cups Chicken Stock
- 3-4 Broccoli Florets Chopped
- 1 Small Carrot Diced
- 2-3 Cups Mild Cheddar Cheese Freshly Shredded
- Salt and Pepper To Taste
Instructions
- In a Dutch oven on medium heat, melt butter.
- Add onions, salt and pepper and cook for about 5 minutes until softened.
- Add garlic and cook for another minute.
- Sprinkle in flour and whisk
- Cook for 2 minutes until it browns a bit
- Add heavy cream, milk, broth, broccoli and carrot and stir
- Simmer for 20 minutes or until broccoli is fork-tender
- Gradually add in the mild cheddar shaved cheese and stir until melted
- Taste for salt.
- Top with cheese and croutons. Enjoy!
Notes
Tips for Success
- Cheese Tip: Always shred your cheese fresh! Pre-shredded cheese can result in a grainy texture due to added stabilizers.
- Broccoli: Use fresh or frozen broccoli depending on what’s available—both work beautifully.
- Make Ahead: This soup reheats like a dream, making it ideal for meal prep.
Nutrition
Serving: 1g | Calories: 270kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 844mg | Potassium: 236mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1872IU | Vitamin C: 6mg | Calcium: 349mg | Iron: 1mg