Broccoli Cheese Soup

• porties: 8 servings
• actieve tijd: 15 minutes
• totale tijd: 40 minutes

Ingrediënten

3 cups low sodium vegetable broth*

1 cup grated carrot (, about 1-2 carrots)

1 cup finely diced celery (, about 2 ribs celery)

2 small/medium potatoes (, grated (Yukon Gold or Russet)

4 1/2 cups chopped broccoli (, about 3 small heads of broccoli)

1 medium yellow onion (, finely chopped, (about 1 cup)

5 Tablespoons butter (, divided)

¼ cup all-purpose flour

2 cups half and half (fat free works well!)

1 1/2 cups whole milk

Salt and Pepper (, to taste)

3 cups shredded cheddar cheese

Instructies

Prepare vegetables by grating or chopping. Shred cheese and set aside to allow it to come to room temperature.

Add vegetable broth to a large soup pot over medium heat. Add the carrots, celery and potatoes, cover pot, and bring to a boil. Once boiling, reduce heat and simmer until the vegetables are tender, 3-5 minutes.

Add chopped broccoli and simmer for another minutes or two, depending on how chunky or fine you chopped it. Remove from heat.

In a separate skillet over medium heat, sauté onion in 1 tablespoon butter until tender and lightly browned.

Add onion to pot with vegetables. Add remaining 4 tablespoons of butter to the skillet, over medium heat. Once melted, whisk in ¼ c. flour and stir well to make a roux.

Add the half and half and milk, one cup at a time, stirring constantly. Cook roux, stirring continually with whisk until thickened, smooth and bubbly. Season well with salt and pepper.

Slowly add rue to the pot of cooked vegetables, stirring carefully to combine. Cook for 2 minutes.

Remove from heat and add grated cheese, stirring until melted. Taste and season with additional salt and pepper or vegetable bouillon base, to taste, if needed.

Voedingswaarde

• Calorieën: 390 kcal
• Totale vet: 30 g
• Verzadigd vet: 19 g
• Onverzadigd vet: 9 g
• Transvet: 1 g
• Cholesterol: 90 mg
• Natrium: 761 mg
• Totale koolhydraten: 16 g
• Voedingsvezels: 2 g
• Totale suikers: 6 g
• Eiwit: 16 g