Broccoli Cheddar Soup
Enjoy this tasty, comforting soup and feel good knowing that you are getting a healthy dose of bone building calcium from both the broccoli and the milk. It is quite filling served on its own, but excellent, and a full meal if served with a delicious ham sandwich on fresh baked bread. Make this soup this winter and remember! Everything tastes better with cheese, and broccoli soup is no exception!
YIELD : 8 servings
Equipment
- 8-litre pot
Ingredients
- 6 cups broccoli florets
- 4 cups milk I like using whole milk but 2% is good too
- 4 cups chicken broth
- 2 cups carrots peeled and sliced thin and if they are large carrots quartered
- 1 medium onion diced small
- 3 cups shredded cheddar cheese
- â…“ cup butter
- â…“ cup flour
- â…› teaspoon ground nutmeg or if you have whole nutmeg, grate it fresh
- salt and pepper to taste
Instructions
- Add the butter to the pot and cook until melted. Add the onion and sauté for 3 minutes.
- Add the flour and stir to coat.
- Add 2 cups of the chicken broth and whisk until smooth.
- Stir in the milk and remaining chicken broth and bring to a boil, stirring frequently.
- Add the broccoli and carrots and cook uncovered for about 15 minutes or until the carrots and broccoli are cooked. Stir frequently. Add the nutmeg.
- Optional: Remove about one half of the soup and puree using a blender. Add the puree back to the pot.
- Stir in the cheese and then mix until melted. Serve warm.
Nutrition
Calories: 377kcalCarbohydrates: 20gProtein: 20gFat: 25gSaturated Fat: 16gCholesterol: 74mgSodium: 467mgPotassium: 652mgFiber: 3gSugar: 10gVitamin A: 6552IUVitamin C: 64mgCalcium: 500mgIron: 1mg
Tried this recipe?Let us know how it was!
This is my all-time favourite soup (who doesn’t love broccoli and cheddar cheese)! Super quick to make and a very filling soup. As much as I want to freeze some… I am not sure there will be any some left to freeze!