Broccoli and Cheese Soup
This meal is a little time-consuming in the making of the bread, but since the bread machine practically does all the work, it's not too bad! I hope you'll consider this family favorite Broccoli and Cheese Soup - you'll be glad you did! :)
Servings: 8 servings
Ingredients
- ½ cup butter 1 stick
- 1 medium onion finely chopped
- 1 large carrot peeled and finely chopped
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 4 cups vegetable broth 1 carton
- 2 cups milk
- 1 large head broccoli stems removed and discarded, florets cut into bite-sized pieces
- salt & pepper to taste
- 12 ounces Cheddar cheese shredded
- 2 cups half & half
- Bread Bowls for serving (optional)
Instructions
- In a soup pot or Dutch oven, melt the butter over medium-high heat. Add the onions and carrots. Cook until the onion turns soft and becomes translucent. Add the garlic and cook for an additional 1-2 minutes. Stir in the flour. Cook for 1 minute. Slowly add the broth and milk, whisking until well combined.
- Add the broccoli, salt, and pepper. Cover the pot and reduce the heat to medium-low. Allow to cook for about 25-30 minutes or until the broccoli is tender. Add the cheese, one handful at a time, stirring after each addition until the cheese is melted. Add the half & half and heat through.
- Serve immediately.
Notes
- If you prefer a smoother soup, use an immersion blender at the end just before serving! A regular blender or food processor works, too - only fill it halfway and blend in batches if necessary!
Nutrition
Calories: 452kcal | Carbohydrates: 19g | Protein: 17g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 931mg | Potassium: 505mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3321IU | Vitamin C: 70mg | Calcium: 488mg | Iron: 1mg
