Broccoli Cheddar Soup

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 50 minutes

食材

1 yellow onion ($0.52)

1 lb. broccoli ($1.49)

2 carrots ($0.23)

4 Tbsp butter ($0.52)

4 Tbsp all-purpose flour ($0.04)

2 cups chicken broth ($0.24)

2 cups whole milk ($0.75)

½ tsp smoked paprika ($0.05)

¼ tsp garlic powder ($0.02)

¼ tsp freshly cracked black pepper ($0.02)

⅛ tsp cayenne pepper ($0.02)

6 oz. sharp cheddar, shredded ($1.27)

步驟

Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.

Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.

Pour in chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.

Turn the heat down to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a simmer.

Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.

Test a piece of carrot or broccoli to make sure it's to your desired tenderness. If not, simmer a bit longer.

Turn the heat to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted.

Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).

營養

• 每份大小: 2 cups
• 卡路里: 434 kcal
• 總脂肪: 31 g
• 鈉: 909 mg
• 總碳水化合物: 24 g
• 膳食纖維: 4 g
• 蛋白質: 19 g