Cream of Broccoli soup
Cream of broccoli soup is just what the doctor ordered! Fresh broccoli, roasted grape tomatoes and aged cheddar, make this Broccoli soup one to remember!
- 4 oz unsalted butter 114 gm
- ½ cup all-purpose flour
- 2 stalk celery diced
- 1 small onion diced
- 2 cups broccoli florets chopped
- 1 cup grape tomatoes roasted
- 1 cup cheddar cheese shredded
- 4 cups chicken stock or vegetable stock
- 1 cup heavy or light cream
- Sea Salt and pepper to taste
toss grape tomatoes with olive oil, sea salt and pepper
in a 350 degree oven roast tomatoes for about 20 minutes
In a sauce pot add the stock and broccoli and bring to a boil, cooking the broccoli until very tender
in another sauce pot melt the butter
add diced celery, and onions to melted butter and saute for about 5 minutes (this is your roux)
add flour and mix well, reduce heat and continue to cook without burning roux, for about 7-10 minutes
add chicken stock and broccoli to the roux and mix well with a wire whip until fully blended
add heavy cream or dairy of your choice and cheddar, mix well until the cheddar is melted
with heat reduced add roasted tomatoes and continue to simmer for 15 minutes
If the soup appears too thick thin it out with water, reseason as needed.
Serve with crusty bread!
Calories: 464kcal | Carbohydrates: 19g | Protein: 12g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 119mg | Sodium: 375mg | Potassium: 399mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1640IU | Vitamin C: 31.8mg | Calcium: 196mg | Iron: 1.4mg