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Name: Broccoli Cheddar Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 6 Tbsp Butter Divided3/4; 3/4 Cup Onion Chopped; 1 Cup Carrot Chopped or shredded; 4 Cups Broccoli Florets Small; 3 Cups Low-sodium chicken broth; 1/2 Tsp Onion salt; 1/2 Tsp Garlic powder; 4 Tbsp All purpose flour; 2 Cups Milk; 2 Cups Shredded sharp cheddar cheese; Freshly ground pepper To taste

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INGREDIENTS

6 Tbsp Butter ; Divided3/4
3/4 Cup Onion ; Chopped
1 Cup Carrot ; Chopped or shredded
4 Cups Broccoli Florets ; Small
3 Cups Low-sodium chicken broth
1/2 Tsp Onion salt
1/2 Tsp Garlic powder
4 Tbsp All purpose flour
2 Cups Milk
2 Cups Shredded sharp cheddar cheese
Freshly ground pepper ; To taste

Servings

INSTRUCTIONS

In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender ended, about 5-7 minutes. Add the carrots to the ps. And cook a couple minutes more. Stir I the broccoli, chicken broth, onion, salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.

In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes and cook until golden brown, whisking constantly. Whisk the milk and cook until the moisture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely smelted. Remove from heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, purée soup with a. Immersion blender for a smoother texture.

Add chipotle smoked tobasco after cooking.

NOTES

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Broccoli Cheddar Soup

6 Tbsp Butter Divided3/4
3/4 Cup Onion Chopped
1 Cup Carrot Chopped or shredded
4 Cups Broccoli Florets Small
3 Cups Low-sodium chicken broth
1/2 Tsp Onion salt
1/2 Tsp Garlic powder
4 Tbsp All purpose flour
2 Cups Milk
2 Cups Shredded sharp cheddar cheese
 Freshly ground pepper To taste

In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender ended, about 5-7 minutes. Add the carrots to the ps. And cook a couple minutes more.  Stir I the broccoli, chicken broth, onion, salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.

Add chipotle smoked tobasco after cooking.

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Nutrition

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Serving Size: 1 Serving (2706g)
Recipe Makes: 1 Servings

Calories: 2859
Calories from Fat: 2012 (70%)

Amt Per Serving		% DV

	Total Fat 223.5g	298 %
	Saturated Fat 139.6g	698 %
	Monounsaturated Fat 59g
	Polyunsanturated Fat 8.3g
Cholesterol 623.1mg		192 %
Sodium 5713.8mg		197 %
Potassium 4270.2mg		112 %
Total Carbohydrate 129.4g		38 %
	Dietary Fiber 29.4g	118 %
	Sugars, other 100g
Protein 105.6g		151 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2859

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