Broccoli Cheddar Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 small onion chopped
- 2 cups milk (i used 2%)
- 2 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cups broccoli florets (about 1 head)
- 2 bay leaves
- kosher salt and freshly ground pepper
- 4 7- inch sourdough bread boules (round loaves)
- 1 large carrot diced
- 3 cups low-sodium chicken broth
- 1/4 up all-purpose flour
- 1/4 easpoon freshly grated nutmeg
- 2 1/2 - 3 cups grated sharp white and yellow cheddar cheese plus more for garnish*
- Carbohydrate 5.20607 g
- Cholesterol 15.265 mg
- Fat 7.54209000072367 g
- Fiber 1.05040000224113 g
- Protein 3.00108 g
- Saturated Fat 3.90518800009992 g
- Serving Size 1 1 Serving (235g)
- Sodium 720.888750000015 mg
- Sugar 4.15566999775887 g
- Trans Fat 0.475945500019596 g
- Calories 98 calories
Instructions 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. 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. 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.) 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.
