Description
This creamy broccoli and cheddar soup is rich and comforting, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon melted butter
- ½ medium onion (chopped)
- ¼ cup melted butter
- ¼ cup all purpose flour
- 2 cups heavy cream
- 2 cups chicken broth
- ½ lb fresh broccoli (chopped into bite size pieces)
- 1 carrot (peeled and shredded)
- ¼ teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and pepper to taste
Instructions
- In a large pot, sauté the onion in 1 tablespoon melted butter until onions are soft.
- Add in the flour and 1/4 cup melted butter.
- Stir with the onions over medium heat for about 3-4 minutes until the mixture thickens.
- Slowly whisk in the heavy cream and chicken broth.
- Add the broccoli and carrots. Simmer, covered on medium-low for about 25 minutes until the broccoli and carrots are tender.
- Add nutmeg, salt, pepper and sharp cheddar cheese. Let the cheese melt and then serve.
- Enjoy!
Notes
- This soup can be made ahead and stored in the refrigerator.
- You can substitute vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg