Soups & Stewsbluejeanchef
Chunky Broccoli Cheddar Soup
This Broccoli Cheddar soup is easy to make and delicious to eat. It also freezes really well for up to three months, making it a perfect dinner-in-a-minute solution on busy nights.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- food processor
📝 Preparation Steps
1
Melt the butter in a 5-qt stock pot. Add the onions and diced broccoli stems and sauté for ⏱️ 3 minutes. Add the ground mustard, salt and freshly ground black pepper. Sauté until the onion and broccoli stems start to soften – 4 more minutes. Stir in the flour and cook for ⏱️ 1 minute. Pour in the stock and half and half and bring the mixture to a boil, stirring as it thickens. Lower the heat, add a pinch of nutmeg and the broccoli florets, and continue to simmer with the lid askew for ⏱️ 15 minutes until the broccoli has softened.
Freshly ground black pepperflour4 tablespoonshalf and half3 cupsPinch of nutmeg
2
Transfer 2 cups of the mixture to a food processor and process until smooth. Return the purée to the pot. Stir in the Cheddar cheese (reserving a little for garnishing) until melted and season to taste with salt and freshly ground black pepper.
Freshly ground black pepper
3
Serve hot and garnish with extra grated cheese if desired.
Nutrition Facts
calories
445 kcal
fat Content
35 g
serving Size
1 of 6 servings
fiber Content
3 g
sugar Content
8 g
sodium Content
867 mg
protein Content
17 g
trans Fat Content
0.3 g
cholesterol Content
100 mg
carbohydrate Content
19 g
saturated Fat Content
21 g
unsaturated Fat Content
11 g
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