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One-Pot Broccoli Cheddar Soup

by Pierce Abernathy featured in 5 Soups To Warm Your Soul

Ingredients

for 4 servings

  • 2 heads broccoli, chopped
  • ¼ cup
    butter (60 g)
  • ½ onion, diced
  • ¼ cup
    flour (40 g)
  • 2 cups
    half & half (480 mL)
  • 2 cups
    vegetable stock (480 mL)
  • ½ cup
    shredded carrots (55 g)
  • 2 teaspoons
    salt
  • 1 teaspoon
    pepper
  • ¼ teaspoon
    nutmeg
  • 2 cups
    grated cheddar cheese (200 g)
    Calories 708
    Fat 59g
    Carbs 24g
    Fiber 5g
    Sugar 8g
    Protein 22g

Estimated values based on one serving size.

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Preparation

  1. Trim the stems off the broccoli heads and chop into small florets.
  2. In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
  3. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
  4. Enjoy!
 

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