Broccoli Cheddar Soup
Broccoli Cheddar Soup might be a good recipe to expand your soup recipe box. One serving contains 423 calories, 24g of protein, and 26g of fat. This recipe serves 6. For $1.75 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is brought to you by My Life as a Mrs. It is perfect for Autumn. It is a good option if you're following a lacto ovo vegetarian diet. Many people made this recipe, and 2700 would say it hit the spot. Head to the store and pick up nutmeg, shredded cheddar cheese, cayenne, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes. With a spoonacular score of 89%, this dish is amazing. If you like this recipe, you might also like recipes such as Broccoli Cheddar Soup, Broccoli Cheddar Soup, and Broccoli Cheddar Soup.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
18 ounces broccoli florets
4 tablespoons butter
1 cup shredded and chopped carrots
dash cayenne
3 cups chicken broth
1 1/2 cups fat free half and half
1 1/2 cups fat free milk
1/4 cup flour
2 cloves garlic, finely chopped
dash nutmeg
Salt & Pepper to taste
2 cups shredded cheddar cheese
8 ounces Velveeta cheese, cubed into 1/2" squares
Equipment:
pot
Cooking instruction summary:
Heat butter in a large heavy bottomed stockpot over medium high heat. Saute onions for 4-5 minutes or until softened. Add the garlic and saute for another minute or two. Sprinkle the flour over the mixture and stir until combined well. Heat mixture for another 1-2 minutes (stirring constantly). Add the chicken broth, half and half, and milk; bring mixture to a simmer. Add the Broccoli and Carrots and simmer for 15-20 minutes (until broccoli is tender). Add both cheeses and stir until combined well. Simmer for an additional 5 minutes. Season with a dash of cayenne, a dash of nutmeg, and salt and pepper to taste. Serve hot with warm crusty bread and additional cheddar cheese if desired.
Step by step:
1. Heat butter in a large heavy bottomed stockpot over medium high heat.
2. Saute onions for 4-5 minutes or until softened.
3. Add the garlic and saute for another minute or two. Sprinkle the flour over the mixture and stir until combined well.
4. Heat mixture for another 1-2 minutes (stirring constantly).
5. Add the chicken broth, half and half, and milk; bring mixture to a simmer.
6. Add the Broccoli and Carrots and simmer for 15-20 minutes (until broccoli is tender).
7. Add both cheeses and stir until combined well. Simmer for an additional 5 minutes. Season with a dash of cayenne, a dash of nutmeg, and salt and pepper to taste.
8. Serve hot with warm crusty bread and additional cheddar cheese if desired.
Nutrition Information:
covered percent of daily need
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