30 Minute Broccoli Cheddar Soup

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

4 tablespoons butter (½ stick)

½ medium onion (chopped)

2-3 cloves garlic (minced)

4 tablespoon AP flour

2 cups low sodium chicken or vegetable stock

1 tsp kosher salt

½ tsp black pepper

¼ tsp paprika (or ground nutmeg, optional)

3 cups broccoli florets (or 1 large head, cut into small pieces)

1 large carrot (grated, julienned or finely chopped)

2 cups half & half (or milk or light or heavy cream)

8 oz block grated cheddar cheese (or 2 cups, mild, medium, or sharp)

Wskazówki

Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.

Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.

Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

Serve with toasted crusty bread or in a bread bowl if desired.

Notatki

Default to doubling this recipe

Wartości Odżywcze

• Wielkość Porcji: 1 bowl (1/4th recipe)
• Kalorie: 570 kcal
• Tłuszcz Całkowity: 45 g
• Tłuszcz Nasycony: 28 g
• Cholesterol: 134 mg
• Sód: 1225 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 4 g
• Białko: 21 g