Broccoli Cheddar Soup
381kcal
Ingredients
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- 1½ cups diced yellow onion
- 1 teaspoon minced garlic
- ½ tablespoon dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- 7 oz broccoli florets (about 3 cups, fully packed)
- 2½ oz shredded carrots (from 2 medium-sized carrots)
- 2 cups low-sodium chicken broth
- 2 cups half and half
- ¾-1 teaspoon salt
- ¼ teaspoon black pepper
- 8 oz fresh cheddar cheese loaf, shred (do not use pre-shredded cheese)
Method
- In a large Dutch oven, melt butter over medium heat. Cook onion for 4 minutes then add garlic and keep stirring for 30 seconds.
- Add flour and keep stirring for 4 minutes. Add paprika, dijon mustard, thyme, broccoli, and carrots. Stir for 10-15 seconds.
- Add low-sodium chicken stock. Bring the mixture to a boil then reduce the heat to medium-low. Simmer, uncovered, for 8 minutes or until the broccoli is tender.
- Gradually stir in half and half. Let it simmer for 3 minutes. Add cheese then turn off the heat immediately. Remove the pot from the stove and keep stirring until the cheese is fully melted.
Nutrition
Calories381kcalCarbohydrates14gProtein15gFat30gSaturated Fat19gPolyunsaturated Fat1gMonounsaturated Fat8gTrans Fat1gCholesterol90mgSodium618mgPotassium424mgFiber2gSugar3gVitamin A3166IUVitamin C34mgCalcium395mgIron1mg