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Broccoli Cheddar Soup

URL: https://www.askchefdennis.com/cream-of-broccoli-soup-with-roasted-tomatoes-and-cheddar-ask-chef-dennis/

Ingredients

The soup base

  • 4 oz unsalted butter
  • ½ cup all-purpose flour
  • ½ cup celery, fine diced (2-3 stalks)
  • 1 cup white onion, fine diced
  • 3-4 cups broccoli florets, chopped
  • 4 cups chicken stock or vegetable stock
  • 2 cups water

The creamy mixture

  • 1 ½ cups cheddar cheese, shredded
  • 1 cup heavy cream or light cream
  • to taste salt and black pepper

Instructions

  1. Melt the butter in a large saucepan over medium heat.
  2. Add the diced celery and onions to the melted butter and sauté for 4-5 minutes.
  3. Add the flour to the pan and mix it into the butter and veggies.
  4. Reduce the heat to low and continue to cook the mixture for 3-4 minutes, stirring as needed.
  5. Add the chicken broth, water, and broccoli to a large saucepan over medium-high heat.
  6. Bring the broccoli to a boil and cook until very tender (12-15 minutes).
  7. Use a whisk to break up the broccoli, adding more water if necessary.
  8. Optionally, puree the mixture using an immersion blender.
  9. Add the hot chicken broth/broccoli mixture to the roux and mix well until fully blended.
  10. Let the mixture simmer over low heat for 7-10 minutes.
  11. Add the heavy cream and shredded cheddar cheese to the soup and mix until the cheese is melted.
  12. Let the soup simmer for an additional 5 minutes.
  13. If the soup is too thick, thin it out with water or milk and adjust seasoning as needed.

Nutrition Facts (estimated)

Servings
6
Calories
460
Total fat
38g
Total carbohydrates
19g
Total protein
12g
Sodium
386mg
Cholesterol
109mg

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