Broccoli Cheese Soup
Ingredients
Base
-
4
tablespoons
butter
-
1
medium
onion, diced
-
1
tablespoon
garlic, minced
-
1
teaspoon
Italian seasoning
-
½-1
teaspoon
Creole seasoning
-
3
tablespoons
flour
-
12
ounce
can evaporated milk
-
2
cups
chicken stock
-
½
teaspoon
mustard powder (optional)
Vegetables and Cheese
-
½-¾
pound
broccoli florets, cut into small pieces
-
1½-2
cups
sharp cheddar cheese
-
1
large
fresh carrot, peeled and grated
-
to taste
salt and pepper
Instructions
- Melt butter in a pot over medium heat and sauté onions, garlic, and seasonings for 2-3 minutes until onions are wilted.
- Whisk in the flour and cook for a few minutes until it browns slightly.
- Reduce heat to medium-low and slowly pour in evaporated milk and chicken stock while stirring to dissolve the flour.
- Season with mustard powder and let the mixture thicken for 5-7 minutes, stirring occasionally.
- Add in the broccoli florets and simmer for 10-15 minutes until tender.
- Mix in the grated cheddar cheese and stir until fully combined.
- Add grated carrots if desired, adjust seasoning with salt and pepper, and cook for another 2 minutes.
- Remove from heat and serve in bread bowls or with bread rolls on the side.
Nutrition Facts (estimated)
Servings
4-5 cups
Calories
488
Total fat
33g
Total carbohydrates
26g
Total protein
21g
Sodium
549mg
Cholesterol
102mg
You might also like