Easy Broccoli Cheddar Soup
Try this Easy Broccoli Cheddar Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 1/2 cups milk
- 1/2 cup cream
- 1 onion, diced
- 1 large head of broccoli cut in chunks - use the stem too
- 2 cups chicken stock (use low salt)
- 1 small potato peeled and cut in chunks
- 1 carrot peeled and cut in coins
- 250 grams (8-oz) good cheddar cheese - not pre-grated (save i forgot)
- 3/4 teaspoon freshly ground pepper
- half a pinch of cayenne pepper seriously, that's all it needs but you can add more.
- salt to taste but the stock and cheese might be sa
- Carbohydrate 5.42118938159475 g
- Cholesterol 28.8000000645171 mg
- Fat 8.73083626912284 g
- Fiber 0.10434375 g
- Protein 3.75111562977792 g
- Saturated Fat 5.28835876178325 g
- Serving Size 1 1 Serving (120g)
- Sodium 48.1732500649229 mg
- Sugar 5.31684563159475 g
- Trans Fat 0.639551251146395 g
- Calories 114 calories
In a large pot, add the broccoli, onion, potato, carrot, pepper and stock and cook for 20-25 minutes until the vegetables are mushy and the liquid has reduced.Blend with a stick blender (you can use anything really - a potato masher would work but it won't be as smooth. I only whiz until the big pieces are gone so it's got some texture.Return to the stove and add the milk and cream and heat to near boiling but do not boil.When hot, remove from heat and add in the cheese, then stir to melt.Because everyone's veggies are different sizes, if it's too thick, add more milk. If it's too thin, add more cheese.Test for seasoning and add salt to taste. I needed just a tiny bit.Serve with some crusty rolls or bread.
