Creamy Broccoli Cheddar Soup
Recipe by Sarah Bates of The Chef Next Door
- Prep time 10 minutes
- Cook time 25 minutes
- Servings 6
Ingredients
- 4 tablespoons butter, unsalted
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 large head fresh broccoli, trimmed and roughly chopped
- 3 tablespoons flour
- 4 cups low-sodium chicken broth
- 3/4 cup cream, heavy
- 1 cup cheese, freshly grated sharp Cheddar – plus extra for topping
- Salt and white pepper
- 1-2 fresh rosemary sprigs, for topping
- Crusty bread, optional
This broccoli cheese soup is the perfect cozy, comfort food–smooth, creamy and luscious. | Photography by Two Spoons Studio
Instructions
- In a large Dutch oven or port, melt the butter. Add the celery and onion and stir until tender, about 8 minutes.
- Add in the broccoli and cook for about 5 minutes. Sprinkle the flour all over the vegetables and gently mix to incorporate. Carefully pour in the chicken broth and bring to a boil. Reduce to a simmer, cover, and cook until the broccoli is tender, about 20 minutes. Be sure to stir occasionally.
- Carefully ladle or pour the half the soup into a blender and process until smooth. Return the soup to the pot and stir in the cream and shredded cheese. Heat the soup until hot, but do not bring to a boil. Add a pinch of salt and white pepper to the pot and mix well. If desired, top with additional shredded cheese, fresh rosemary and serve with a crusty bread.
Nutritional Information
- Serving size: 12 ounces
- Calories: 310
- Carbohydrate: 18g (6%)
- Protein: 12g (24%)
- Total Fat: 23g (35%)
- Saturated Fat: 14g (70%)
- Trans Fat: 0g
- Cholesterol: 70mg (23%)
- Sodium: 220mg (9%)
- Dietary Fiber: 3g (12%)
- Calcium: 20%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
