The Best Creamy Broccoli Cheddar Soup
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 636, total fat 47 G., saturated fats 27 G., proteins 27 G., carbohydrates 32 G., fiber 2 G., cholesterol 133 mg, sodium 1434 mg, sugar 8 G.
Calories 636, total fat 47 G., saturated fats 27 G., proteins 27 G., carbohydrates 32 G., fiber 2 G., cholesterol 133 mg, sodium 1434 mg, sugar 8 G.
This delicious broccoli soup is rich, thick, and full of flavor. Even though it's made with light cream, it's incredibly creamy, thanks to a little mashed potatoes and cheese. Blend half the soup for a thick consistency, then add the other half as is so you can taste the juicy broccoli in every spoonful. Serve with a sprinkle of grated cheddar cheese on top.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 1 large carrot, diced
- 2 cloves garlic, crushed
- 1/4 cup flour
- 2 cups low-fat cream (10%)
- 4 cups lightly salted chicken broth
- 4 cups broccoli florets (about 1 head)
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- 1 large Russet Burbank potato (about 220 g)
- 220 g soft yellow cheddar, grated (about 2 cups) + extra for serving
We recommend
Recipes with similar ingredients: potato, broccoli cabbage, carrot, cheddar cheese, cream, bay leaf, nutmeg
Cooking the dish according to the recipe:
- In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion, carrot, and garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the flour and cook until golden brown, 3-4 minutes, then gradually whisk in the cream until smooth.
- Add the chicken broth, broccoli, bay leaf, nutmeg, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Bring to a boil, then reduce heat to medium and simmer, uncovered, stirring occasionally, until the broth thickens and the broccoli is very tender, about 15 minutes.
- Meanwhile, pierce the potatoes several times with a fork and place on a plate. Microwave on high power until cooked through, turning once, about 6 minutes. Let cool, then peel. Mash the potatoes with a fork or potato masher.
- Pour 2 cups of soup into a liquid measuring cup and remove the bay leaf. Let the remaining hot soup cool for 5 minutes, then pour it into a blender, filling the bowl no more than halfway. Stir in the mashed potatoes. Remove the center cap from the blender lid and place it on the bowl. Cover the lid with a folded kitchen towel to prevent the soup from splattering, and blend until the soup is very smooth.
- Pour the creamy soup and the reserved 2 cups of soup back into the pan. Stir in the cheese until completely melted. Season with salt and pepper to taste. Ladle the soup into deep bowls and sprinkle with additional grated cheddar.
Author of the recipe - Amanda Neal – Menu Developer
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