Description
A warm and hearty broccoli cheese soup made with fresh vegetables and sharp cheddar, perfect for chilly days.
Ingredients
Scale
- 1/4 cup butter
- 1 small onion (diced)
- 1/2 cup celery (diced)
- 1 cup carrots (diced)
- 1/4 cup all-purpose flour
- 2 1/4 cups half-and-half
- 2 cups chicken stock (can substitute vegetable stock)
- 4 cups fresh broccoli (cut in bite-size pieces)
- 2 cups sharp cheddar cheese (freshly grated, about 8 ounces)
- Salt and pepper (to taste)
Instructions
- Melt the butter in a large soup pot over medium heat. Add the diced onions, celery, and carrots.
- Season with salt and pepper. Cook the vegetables for about 2-4 minutes or until the onions become soft.
- Sprinkle the flour over the vegetables and stir to combine. Cook for another minute.
- Gradually whisk in the chicken stock and then add the half-and-half and fresh broccoli.
- Cover the pot and let the soup simmer on low heat for about 15-18 minutes until the vegetables become tender.
- Blend in the cheese a little at a time, stirring well after each addition. Season with salt and pepper to taste.
- If desired, use an immersion blender for a smoother consistency.
- Serve the soup hot and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg