Broccoli Cheese Soup
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
8
Low
Nutrition per serving
Calories407.4 kcal (20%)
Total Fat30.2 g (43%)
Carbs19.8 g (8%)
Sugars6.8 g (8%)
Protein16.7 g (33%)
Sodium747.4 mg (37%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 bunchfresh broccoli
2 Cupsvegetable broth
or stock
½ cupsharp cheddar cheese
freshly shredded, plus plenty extra for garnish
1 heaping cupGouda
freshly shredded
1 cupshredded carrots
1white onion
small, finely diced
2cloves garlic
minced
1 cuphalf & half cream
or heavy, at room temperature
3 Tbspall purpose flour
3 Tbspbutter
1bay leaf
¼ tspgarlic powder
⅛ tspallspice
⅛ tspground nutmeg
⅛ tspdried basil
⅛ tspcayenne pepper
⅛ tspsalt
black pepper
to taste
Instructions
Step 1
Chop 2/3 of broccoli into tiny florets. Rough chop remaining 1/3 and set aside.
Step 2
Heat broth over medium- high heat, add your 2/3 broccoli, onions, garlic, carrots and bay leaf. Simmer on medium for 15 minutes, or until veggies are tender. Strain veggies from broth, keeping both.
Step 3
Start your roux: melt 3 tbsp butter over medium heat, whisking constantly. Once melted, add 3 tbsp flour, continuing to whisk.
Step 4
Remove from heat and slowly pour in broth. Stir to incorporate.
Step 5
Pour veggies in and slowly stir in 1 cup of cream.
Step 6
Return to burner over low heat, uncovered. Remove bay leaf. Add dry ingredients.
Step 7
Once soup has warmed back up, slowly stir in grated cheeses. Immediately remove from heat.
Step 8
Blanch or steam extra broccoli and then stir into soup.
Step 9
Garnish with reserved shredded cheddar.
Notes
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