halfbakedharvest4.7
Broccoli Cheddar Soup
A cheesy twist on a classic soup
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●whisk
- ●oven
- ●bowl
- ●knife
- ●blender
📝 Preparation Steps
1
Melt the butter and olive oil in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 to ⏱️ 10 minutes. Whisk in the flour and cook until golden, 3 to ⏱️ 4 minutes, then gradually whisk in the milk until smooth. Add the chicken broth, carrot, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about ⏱️ 20 minutes.
Olive Oil2 tablespoonMilk (I used 2%)2 cupslarge carrot (diced)1
2
Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
3
Add the broccoli to the broth mixture and simmer until tender, about ⏱️ 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. I left a few chunks in mine. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
4
Add the cheese to the soup and whisk over medium heat until melted. Add up to ¾ cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
Nutrition Facts
calories
1435 kcal
fat Content
46 g
serving Size
4 g
fiber Content
3 g
sugar Content
10 g
sodium Content
484 mg
protein Content
33 g
cholesterol Content
116 mg
carbohydrate Content
29 g
saturated Fat Content
25 g
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