Cream of Broccoli Soup with Cheese
Fresh broccoli and cheese soup is easy to make, so filling and delicious! Use either an immersion blender, or your full blender to break up the broccoli.
- 2 cups broccoli florets
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- Pinch nutmeg
- 1 large garlic clove, minced
- 3 tablespoons flour
- 4 cups low sodium chicken stock, low sodium vegetable stock or water
- 1/2 cup whole milk
- 1/2 cup shredded Cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation time 20mins
Cooking time 30mins
Adapted from thefrugalchef.com
Melt 3 tablespoons of butter in a heavy pan. Add the onion. Season with salt and nutmeg. Cook until softened, about 3 to 4 minutes.
Add the flour and mix well. Cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the stock. Continue whisking until all lumps have disappeared. Bring to a soft simmer and simmer for 5 minutes until thickened. Add the broccoli and cook for about 10 minutes, until it is cooked through.
Blend the soup. If you have an immersion blender now is the perfect time to pull it out of the cabinet! If you don’t, wait for it to cool a bit and blend in batches in your blender. Place the blended soup back in the pot. Add the cream and cheese. Stir until cheese is melted and soup is heated through. Taste for salt and adjust. Serve!
CALORIES 250.33; FAT 15.21 grs (sat 9.65; mono 3.89; poly 0.54); PROTEIN 11.25 grs; FIBER 2.5 grs; CARBS 18.78 grs; CHOLESTEROL 46.47 mg; IRON 1.16 mg; SODIUM 560.44 mg; CALCIUM 182.20 mg