Homemade Creamy Cheesy Broccoli Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- salt and pepper to taste
- 1/4 cup butter
- 1 bay leaf
- 1/4 cup flour
- 3 large cloves garlic
- 1 cup grated carrots
- 1 cup half and half (i used fat free)
- 5 cups chicken broth preferably homemade
- 1 cup onion pureed or finely chopped
- 3 cups finely chopped fresh broccoli
- 1 cup chopped fresh broccoli medium sized for texture
- dash of garlic salt
- 1 cup shredded gouda cheese (i used apple smoked)
- 1/2 up shredded sharp cheddar cheese
- Carbohydrate 9.2853649166739 g
- Cholesterol 787.002083359244 mg
- Fat 161.704641843108 g
- Fiber 0.821034148025513 g
- Protein 190.714773083436 g
- Saturated Fat 48.9285557839685 g
- Serving Size 1 1 Serving (1068g)
- Sodium 799.711992777751 mg
- Sugar 8.46433076864838 g
- Trans Fat 13.6599190284621 g
- Calories 2303 calories
Add the broccoli, onion, garlic, carrots, bay leaf and chicken broth to a pot. Bring to a boil, then reduce heat simmering for 15 minutes. I have the lid half on the pot so steam can escape a little.When you have about 5 minutes left of the broccoli mixture start the cream sauce.In a large pot over medium heat, melt butter and add flour. Whisk together while it cooks for 3-4 minutes. When your veggies are done, slowly pour in just the liquid from the boiling vegetables. It’s totally fine if a few veggies slip inside the pot. Wisk quickly as soon as the liquid hits the butter/flour mixture. After that thickens a little add in the vegetables, half n half and dash of garlic salt. Mix slowly until heated though. Remove from heat and add in shredded cheeses. Then add salt and pepper if you think it needs it.Freezing Directions: Prepare soup as directed above and allow to cool. Divide into quart or gallon freezer bags, label, and freeze. To serve: reheat on stove top or microwave until heated through. Enjoy.
