Try this Brocoli Cheddar Soup recipe, or contribute your own.
Suggest a better descriptionMelt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about 1 minute.
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Serving Size: 1 Serving (1007g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2053 | ||
Calories from Fat: 1294 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.8g | 192 % | |
Saturated Fat 48.1g | 241 % | |
Monounsaturated Fat 56.6g | ||
Polyunsanturated Fat 27.1g | ||
Cholesterol 673.4mg | 207 % | |
Sodium 908.6mg | 31 % | |
Potassium 1983.8mg | 52 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 13.7g | ||
Protein 164.7g | 235 % | |
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. |
Calories per serving: 2053
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