White Cheddar Broccoli Soup
This broccoli cheese soup is so cozy and delicious. It's made with aged white cheddar cheese and lots of fresh broccoli. A crispy onion garnish adds a nice crunchy finish!
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Servings: 4 servings
Ingredients
- ¼ cup unsalted butter
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 12 ounces broccoli florets chopped
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- 3 cups vegetable broth
- 1 cup half and half
- 8 ounces aged white cheddar cheese shredded
- Optional garnishes: French fried onions and chopped parsley
Instructions
- Melt the butter in a large pan or pot over medium heat. Add the onion, garlic, and broccoli. Stir and cook the veggies for about five minutes or until they soften.
- Sprinkle the flour over the veggies and add the salt. Stir and cook for about a minute.
- Pour the broth into the pan and bring it to a boil. Adjust the heat to a simmer and cook the soup for 15 to 20 minutes or until the broccoli is tender.
- Stir in the half and half, and then add the shredded cheese. Whisk the cheese into the soup until it melts and is creamy.
- Ladle the soup into bowls and garnish with the fried onions and parsley.
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Notes
Salt: Depending on the brand of broth you use, you may want to adjust the amount of salt in the recipe. You can also wait to salt the soup until the end.
This soup will keep well in the refrigerator for three to four days. When you heat it, thin it with a little more broth.
The nutrition estimate doesn't include the garnishes.
Nutrition Estimate
Calories: 491kcal | Carbohydrates: 22.9g | Protein: 18.8g | Fat: 37.1g | Saturated Fat: 22.2g | Polyunsaturated Fat: 12.2g | Trans Fat: 0.8g | Cholesterol: 107.8mg | Sodium: 928.8mg | Fiber: 3.1g | Sugar: 7.5g
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