Broccoli Cheddar Soup
Ingredients
The soup base
-
¼
cup
unsalted butter
-
½
unit
white onion, diced
-
3
tablespoons
all-purpose flour
-
1
cup
heavy cream
-
2½
cups
chicken broth
Vegetables
-
½
pound
broccoli florets, cut into bite size
-
1
cup
carrot, julienned
Seasoning and cheese
-
2
cups
shredded cheddar cheese
-
to taste
salt
-
to taste
ground black pepper
-
optional
paprika
Instructions
- Melt the butter in a soup pot over medium-high heat and sauté the diced onion until lightly browned.
- Stir in the flour and cook for 1 to 2 minutes.
- Whisk in the heavy cream and chicken broth, stirring constantly to prevent sticking.
- Add the broccoli and carrots, then bring the soup to a simmer and cook for 15 to 20 minutes until the vegetables are tender.
- Season with salt and pepper, then blend half of the soup for a smooth texture.
- Return the blended soup to the pot, stir in the cheddar cheese until melted, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
496
Total fat
38g
Total carbohydrates
22g
Total protein
19g
Sodium
497mg
Cholesterol
87mg
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