Broccoli and Cheese Soup with Croutons
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 0.5 cup heavy cream
- 3 tbsp unsalted butter plus 2 tbl cold unsalted butter, cut into pieces
- 1 medium yellow onion or sliced leeks (white parts only) washed
- 0.5 tsp. salt
- 0.25 tsp. pepper corns crushed
- 1 tsp. nutmeg
- 3 tsp. dried thyme leaves
- 3 tsp flour
- 3 cups low sodium chicken broth (swanson is good)
- 1 package frozen chopped broccoli defrosted
- 1 8-oz package shredded cheddar cheese (mixed cheese (2 cups)
- croutons for garnish
- Carbohydrate 8.07040812552881 g
- Cholesterol 102.811250025966 mg
- Fat 33.5800037570128 g
- Fiber 1.08805626058579 g
- Protein 16.4616418753885 g
- Saturated Fat 21.0447272543654 g
- Serving Size 1 1 Serving (292g)
- Sodium 1059.0367500072 mg
- Sugar 6.98235186494302 g
- Trans Fat 2.23768575036164 g
- Calories 395 calories
In a medium pot, melt the 3 tablespoons butter over over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until opaque, 4 minutes. Add the garlic and thyme, stirring until fragrant, for 20 seconds. Add the flour and cook, stirring until flour is absorbed, try not to burn the flour. You can add a smidgen more butter when the flour gets real brown, if needed. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 3 minutes. Add the broccoli and cook, stirring, until tender, about 10 minutes. Remove the pot from the heat and puree with a hand-held immersion blender until loved. I like chunky soup, so I blend on low for 3 minutes. If you like a very creamy soup, blend on high for 5 minutes. Add the cream and bring to a bare simmer to heat through. Add most of the cheese, reserving an eighth for garnish, and cook over low heat, stirring until melted. Add the 2 tablespoons cold butter, stirring to blend. Remove from the heat and ladle into bowls. Sprinkle croutons over the top of the soup and serve immediately.
