Broccoli Cheddar Soup

13 INGREDIENTS • 9 STEPS • 40MINS

Broccoli Cheddar Soup

Recipe

4.9

8 ratings

This delicious and hearty soup takes the bite out of a chilly winter.

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Broccoli Cheddar Soup

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This delicious and hearty soup takes the bite out of a chilly winter.

Abundant Harvest Organics

AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.

40MINS

Total Time

$3.43

Cost Per Serving

Ingredients

Servings

4

us / metric

1/3 cup

Unsalted Butter

1

Small Onion, chopped

or Fennel

4 Tbsp

All-Purpose Flour

2 cups

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Kemps Half & Half

3 cups

Chicken Broth

2

1/4 tsp

Ground Nutmeg

to taste

to taste

Ground Black Pepper

4 cups

Broccoli Florets

1

Large Carrot, diced

2 1/2 cups

White and Yellow Cheddar Cheese

4

Sourdough Rolls

Nutrition Per Serving

VIEW ALL

Calories

894

Fat

53.9 g

Protein

39.1 g

Carbs

67.1 g

Love This Recipe?

Broccoli Cheddar Soup

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Abundant Harvest Organics

AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.

Cooking Instructions

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step 1

Melt the Unsalted Butter (1/3 cup) in a large Dutch oven or pot over medium heat.

step 1 Melt the Unsalted Butter (1/3 cup) in a large Dutch oven or pot over medium heat.

step 2

Add the Onion (1) and cook until tender.

step 2 Add the Onion (1) and cook until tender.

step 3

Whisk in the All-Purpose Flour (4 Tbsp) and cook until golden, 3 to 4 minutes, then gradually whisk in the Kemps Half & Half (2 cups) until smooth.

step 3 Whisk in the All-Purpose Flour (4 Tbsp) and cook until golden, 3 to 4 minutes, then gradually whisk in the Kemps Half & Half (2 cups) until smooth.

step 4

Add Chicken Broth (3 cups), Bay Leaves (2), and Ground Nutmeg (1/4 tsp) then season with Salt (to taste) and Ground Black Pepper (to taste) and bring to a simmer. Reduce the heat to medium and cook uncovered until thickened for about 20 minutes.

step 4 Add Chicken Broth (3 cups), Bay Leaves (2), and Ground Nutmeg (1/4 tsp) then season with Salt (to taste) and Ground Black Pepper (to taste) and bring to a simmer. Reduce the heat to medium and cook uncovered until thickened for about 20 minutes.

step 5

Add the Broccoli Florets (4 cups) and Carrot (1) to the broth mixture and simmer until tender. About 7 to 10 minutes. Discard the bay leaves.

step 5 Add the Broccoli Florets (4 cups) and Carrot (1) to the broth mixture and simmer until tender. About 7 to 10 minutes. Discard the bay leaves.

step 6

Puree the soup in batches in a blender or use and immersion blender to break up the broccoli and carrot.

step 6 Puree the soup in batches in a blender or use and immersion blender to break up the broccoli and carrot.

step 7

Add the White and Yellow Cheddar Cheese (2 1/2 cups) to the soup and whisk over medium heat until melted.

step 7 Add the White and Yellow Cheddar Cheese (2 1/2 cups) to the soup and whisk over medium heat until melted.

step 8

Ladle into Sourdough Rolls (4) and garnish with cheese or croutons or both. Broil in the oven for a few minutes to get a little browning on the top of adding to bread bowls.

step 8 Ladle into Sourdough Rolls (4) and garnish with cheese or croutons or both. Broil in the oven for a few minutes to get a little browning on the top of adding to bread bowls.

step 9

Serve and enjoy!

step 9 Serve and enjoy!

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