Broccoli Cheese Soup
A hearty, thick soup made from scratch with broccoli florets, potatoes, onion, and cheddar cheese. It's comfort in a mug and thoroughly delicious.
Yield: 6
Calories: 577kcal
Materials
- 5 Tbsp. butter, divided
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 3 cups potato, chopped (2 medium)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. dried thyme
- 3 cups broccoli florets, chopped (about 2 small heads)
- 6 Tbsp. all-purpose flour
- 3 cups milk
- 1/2 cup heavy cream
- 2 cups cheese, (mild to sharp cheddar, Monterey Jack, etc.) shredded
- 1/3 cup Parmesan cheese, grated
Instructions
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add carrots, celery, and onion. Saute until onion softens, approx. 3 - 5 minutes. Stir in garlic, cooking for another minute.
- Add broth, potatoes, salt, pepper, and thyme. Bring to a boil, then reduce to simmer and cover. Cook for 15 minutes. Add broccoli, cook while you make the roux. (5 min.)
- In separate saucepan, melt remaining 3 tablespoons butter. Whisk in flour until smooth and fully combined. Gradually add milk while constantly whisking. Stir in heavy cream, then remove from heat.
- Pour into broccoli mixture and stir. Add cheddar and Parmesan cheeses, mix will until melted and combined. Enjoy!
Nutrition
Calories: 577kcal | Carbohydrates: 48g | Protein: 23g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 712mg | Potassium: 1111mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5187IU | Vitamin C: 66mg | Calcium: 566mg | Iron: 3mg