Broccoli Cheddar Soup
Ingredients
-
2
tablespoons
olive oil
-
½
yellow onion
peeled and roughly chopped (about 1 cup)
-
2
cloves
garlic, minced
-
1
rib
celery, diced
-
1
teaspoon
kosher salt, plus more to taste
-
¼
cup
unsalted butter
-
¼
cup
all-purpose flour
-
3
cups
chicken or vegetable stock
-
1
cup
half and half
-
2
medium
carrots, peeled and shredded (about 1 cup)
-
3
cups
broccoli florets, roughly chopped (about ½ pound)
-
3
cups
grated cheddar cheese (12-16 ounces), plus more for topping
-
to taste
black pepper
Instructions
- Heat olive oil in a medium pot over medium heat.
- Add onion, garlic, and celery, along with salt, and cook until softened, about 5 minutes.
- Add butter and let it melt, then stir in flour to form a roux.
- Gradually pour in chicken stock and bring to a simmer.
- Optionally, blend the mixture for a smoother base.
- Add carrots and broccoli, simmer until tender, about 5-7 minutes.
- Remove from heat and slowly stir in half and half and cheese until melted.
- Taste and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
4
Calories
210
Total fat
17g
Total carbohydrates
12g
Total protein
3g
Sodium
40mg
Cholesterol
37mg
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