开云体育

Broccoli Cheddar Soup

Rhonda Fowler All Messages By This Member #16882 Broccoli Cheddar Soup A from-scratch, homemade broccoli cheddar soup recipe! This is cozy homemade comfort food at its best. Recipe includes a how-to video! CourseDinner CuisineAmerican Prep Time15minutes?minutes Cook Time20minutes?minutes Total Time35minutes?minutes 开云体育s6?cups Calories551kcal Author Equipment Ingredients 5?Tablespoons? 1?medium?yellow onion?diced (about 1 cup) ??cup?(42?g)? 1 ??cups?(355?ml)?whole milk 2?cups?(475?ml)?low sodium chicken broth 1 ??cups?(355?ml)?heavy cream 4?cups?(270?g)?broccoli florets??cut into small pieces ??cup?(35?g)?peeled grated carrot?(this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots) 1?teaspoon?salt?plus more to taste, as needed ??teaspoon?sugar ??teaspoon?ground black pepper?plus more to taste, as needed ??teaspoon?onion powder ??teaspoon?garlic powder ??teaspoon?ground mustard 8?oz?(226?g)?sharp cheddar cheese + additional for topping?grated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly) Instructions Place butter in a large soup pot or Dutch oven over medium heat and cook until melted. 5 Tablespoons unsalted butter Add diced onion and cook until softened and translucent (about 5 minutes). 1 medium yellow onion Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain. ? cup all-purpose flour Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened. 1 ? cups whole milk Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined. 2 cups low sodium chicken broth,1 ? cups heavy cream,4 cups broccoli florets?,? cup peeled grated carrot,1 teaspoon salt,? teaspoon sugar,? teaspoon ground black pepper,? teaspoon onion powder,? teaspoon garlic powder,? teaspoon ground mustard Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened. Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact. Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve. 8 oz sharp cheddar cheese + additional for topping Notes ?Broccoli I?usually buy 1 lb of fresh broccoli crowns and am left with enough after removing the stalks and cutting the florets. Storing Store in an airtight container in the refrigerator for up to 4-5 days. I have never frozen this soup and have been hesitant to do so as the cream base can sometimes separate and make for a watery soup when reheated from frozen. Nutrition 开云体育:?1cup?\|?Calories:?551kcal?\|?Carbohydrates:?19g?\|?Protein:?17g?\|?Fat:?47g?\|?Saturated Fat:?29g?\|?Trans Fat:?1g?\|?Cholesterol:?152mg?\|?Sodium:?722mg?\|?Potassium:?489mg?\|?Fiber:?2g?\|?Sugar:?6g?\|?Vitamin A:?3211IU?\|?Vitamin C:?56mg?\|?Calcium:?424mg?\|?Iron:?1mg Source: Sugar Spun Rum ~~~~~ Rhonda in MO

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