Broccoli Cheddar Soup
When you’re craving comfort food, my easy-to-make creamy and delicious Broccoli Cheddar Soup is just what you’re looking for!
Servings: 6
Calories: 460kcal
Ingredients
- 4 oz unsalted butter
- ½ cup all-purpose flour
- ½ cup celery fine diced (2-3 stalks)
- 1 cup white onion fine diced
- 3-4 cups broccoli florets chopped
- 4 cups chicken stock or vegetable stock
- 2 cups water add more water as needed
- 1 ½ cup cheddar cheese shredded
- 1 cup heavy cream or light cream
- salt and black pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Then add the diced celery and onions to melted butter and saute for 4-5 minutes.
- Add the flour to the pan and mix it into the butter and veggies
- Reduce the heat to low and continue to cook the mixture for 3-4 minutes, stirring as needed. *Don’t let the roux get dark.
- Add the chicken broth, water, and broccoli to a large saucepan over medium-high heat. Bring the broccoli to a boil. Cook the broccoli until very tender (12-15 minutes). Use a whisk to break up the broccoli. *add more water if necessary.
- If you want the broccoli pureed, use an immersion blender or regular blender to puree the mixture. This step is optional, as the broccoli and broth can be added as is.
- Add the hot chicken broth/broccoli mixture to the roux and mix well with a wire whisk until fully blended. Let the mixture simmer over low heat for 7-10 minutes.
- Add the heavy cream and shredded cheddar cheese to the soup. Mix until the cheddar is completely melted. Let the soup simmer for 5 minutes.
- If the soup is too thick, thin it out with water or milk. Taste and reseason with salt and pepper as needed.
- Serve with crusty bread, and enjoy!
Nutrition
Calories: 460kcal | Carbohydrates: 19g | Protein: 12g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 386mg | Potassium: 383mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1498IU | Vitamin C: 29mg | Calcium: 193mg | Iron: 1mg