Description
A comforting and creamy broccoli cheese soup that brings warmth during the cold winter months, packed with nutritious ingredients.
Ingredients
Scale
- 4 tablespoons Melted Butter (or olive oil)
- 1 cup Chopped Onion (yellow or white)
- 1/4 cup Flour (or gluten-free substitute)
- 2 cups Half-and-Half Cream (or whole milk)
- 4 cups Chicken Stock (or vegetable broth for vegetarian option)
- 4 cups Fresh Broccoli
- 1 cup Carrot (julienned or grated)
- 1/4 teaspoon Nutmeg (optional)
- 2 cups Grated Sharp Cheddar Cheese (or other melting cheese)
- to taste Salt
- to taste Pepper
- 1 cup Croutons
- 1 cup Extra Cheddar Cheese (for topping)
- 1/4 cup Chopped Fresh Herbs (parsley or chives)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
- Stir in the flour and cook for about 2 minutes to form a paste.
- Gradually mix in the half-and-half, stirring constantly to avoid lumps.
- Slowly add the chicken stock while stirring and bring to a gentle simmer.
- Add the fresh broccoli and carrots, cooking until tender, around 10-15 minutes.
- Stir in the cheddar cheese until melted.
- Add salt, pepper, and nutmeg; taste and adjust seasoning.
- Ladle into bowls and top with extra cheese, croutons, and fresh herbs.
Notes
This soup is best enjoyed warm. Avoid overcooking the broccoli for a better texture.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg