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Broccoli and Cheddar Soup
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Broccoli and Cheddar Soup

1 hServes 8Nutri-Score C€€
from @mississippi_kween5 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • butter (half a stick)Dairy57 g
  • carrots (finely diced)Produce4 pieces
  • yellow onion (finely diced)Produce1 piece
  • chicken brothPantry960 ml
  • heavy whipping creamDairy720 ml
  • onion powderSpices3 g
  • garlic powderSpices3 g
  • paprikaSpices2 g
  • saltSpices4 g
  • black pepperSpices2 g
  • sliced American cheeseDairy4 pieces
  • shredded cheddar (shredded)Dairy226 g
  • frozen broccoli florets (roughly chopped)Produce1.4 kg

per serving

Nutrition

250kcal

Carbs
13 g
Proteins
8 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • wooden spoon

step by step

Method

  1. Sweat the vegetables

    • Melt the butter in a large soup pot over medium heat.
    • Add the diced carrots and yellow onion and cook until soft.
    Step 1

  2. Add broth and cream

    • Pour in the chicken broth.
    • Stir in the heavy whipping cream.
    Step 2

  3. Season the soup

    • Season with onion powder, garlic powder, paprika, salt and pepper.
    Step 3

  4. Melt in the cheeses

    • Add the sliced American cheese and the shredded cheddar.
    • Simmer, stirring, until all the cheese is melted and the soup is creamy.
    Step 4

  5. Add the broccoli

    • Stir in the chopped frozen broccoli florets.
    Step 5

  6. Simmer gently

    • Simmer on very low heat, stirring occasionally so the milk-based soup does not scorch.
    Step 6

  7. Serve

    • Ladle the soup into bowls and top with homemade croutons.
    Step 7
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