Broccoli Cheddar Soup
Minutes Prep time: 20
Minutes Total time: 30
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 30
Servings: 8
Difficulty: Intermediate
2 bags (10 oz each) Birds Eye® Steamfresh Broccoli Cuts
1/3 cup butter
1 small onion, chopped (1 cup)
1 large rib celery, chopped
1/3 cup all-purpose flour
1 quart reduced-sodium chicken broth
2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 medium carrot, shredded (1 cup)
12 ounces shredded sharp Cheddar cheese (3 cups)
bread bowls or warm baguette, for serving
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 407 mg | 41% |
Carbohydrate | 14 g | 5% |
Cholesterol | 68 mg | 23% |
Total Fat | 24 g | 37% |
Iron | 1 mg | 4% |
Calories | 329 kcal | 16% |
Sodium | 912 mg | 38% |
Protein | 16 g | 31% |
Saturated Fat | 14 g | 70% |
Sugars | 5 g | 1% |
Vitamin C | 26 mg | 43% |
Microwave broccoli according to package directions, cooking 1 bag a time. If you like some large pieces of broccoli in your soup, set aside about a cup of the cooked broccoli to add to the soup at the end of cooking.
Melt butter in a large saucepan over medium heat. Add onion and celery to pan and cook until tender, about 5 minutes. Stir in flour and cook 1 minute.
Slowly pour in broth, milk, and cooked broccoli. Season with salt and pepper; bring to a boil. Reduce heat and simmer, covered, until vegetables are very tender, about 10 minutes.
Puree soup using an immersion blender until it is your desired consistency. Stir in carrot and reserved broccoli, if using and cook until carrot is tender, about 5 minutes. Stir in cheese until melted and smooth.
Serve your broccoli cheddar soup in bread bowls or with warm baguette for dipping!
Broccoli Cheddar Soup