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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 364.2
  • Total Fat: 28.4 g
  • Cholesterol: 85.2 mg
  • Sodium: 347.1 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 13.3 g

View full nutritional breakdown of Broccoli Cheddar Soup calories by ingredient
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Broccoli Cheddar Soup

Submitted by: LCMAMA17


Number of Servings: 12

Ingredients

    2Tbsp. unsalted butter, melted
    1C Chopped onion
    1/2C unsalted butter, melted
    1/2C unbleached all purpose flour
    4C half and half
    4C chicken stock (or make from buillion)
    4C broccoli florets, chopped
    2C carrots, julienned or grated
    Pinch nutmeg
    Salt and Pepper to taste.
    3C cheddar cheese, grated

Directions

Saute the onion in 2Tbsp butter over medium-low until tender, set aside. In a stock pot, make a roux from 1/2C butter and flour until golden brown, constantly stirring. Sloooooowly add half and half, to ensure incorporation. Slowly add chicken stock until incorporated. Stirring frequently, simmer for about 15-20 minutes.Add the onions, broccoli and carrots, continue to simmer and stir frequently until the vegetables are tender. At this point, depending on texture preference, you may puree the soup in a blender or food processor. I like mine rustic and chunky so I do not. If pureed, return soup to pot and add nutmeg, salt and pepper. Remember that the cheese will add more sodium, so don't overdo it, or it could be too salty. Finally, add the cheese and stir until melted and fully incorporated. Serve hot with garlic bread or croutons, if you like!

To modify the fat content of this soup, you may substitute fat-free half-and-half or 2% milk, and reduced fat cheese.

Number of Servings: 12

Recipe submitted by SparkPeople user LCMAMA17.






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