13 INGREDIENTS • 9 STEPS • 40MINS

Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Total time: PT2400.0S
Yield: 4
Ingredients: 6 tablespoon Unsalted Butter; 1 Onion; 1/4 cup All-Purpose Flour; 2 cup Half and Half; 3 cup Chicken Broth; 2 Bay Leaf; 1/4 teaspoon Ground Nutmeg; to taste Salt; to taste Ground Black Pepper; 4 cup Broccoli Florets; 1 Carrot; 2 1/2 cup White and Yellow Cheddar Cheese; 4 Sourdough Roll

Recipe

4.9

8 ratings

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

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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.

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

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

Kemps Half & Half (sponsored)

3 cups

Chicken Broth

2

Bay Leaves

as needed

Ground Nutmeg

to taste

Salt

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?

Add to plan

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 InstructionsHide images

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 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 (sponsored) (2 cups) until smooth.

step 4

Add Chicken Broth (3 cups), Bay Leaves (2), and Ground Nutmeg (as needed) 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 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 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!