Creamy Broccoli Cheddar Soup
Creamy Broccoli Cheddar Soup made with crisp broccoli, fresh carrots, and onion, in a savory broth enriched by cheddar, and heavy cream.
Ingredients
- 12 oz fresh broccoli florets
- 1 small gold potato peeled and steamed
- 1/2 small onion diced
- 1/2 c carrot shredded
- 2 c mild cheddar
- 2 c heavy cream
- 2 c water or vegetable stock
- 4 tbsp butter
- 2 tbsp olive oil
- 1 vegetable bouillon cube eliminate if using stock
- 1/2 tsp celery salt
- 1/2 tsp white pepper
- 1/4 tsp black pepper
- salt to taste
Instructions
- In a large pot over medium heat, heat the olive oil. To the oil, add the onion, garlic, and carrot. Sauté for until softened; adjusting the heat so that the veggies don’t burn. Add the potato, spices, and bouillon cube. Stir well then mash the potato with a masher. Let it cook another 2 minutes stirring constantly.
- Next, add the broccoli and water giving it a good stir. Follow with the butter then cover to simmer over medium heat for 20 minutes, give or take. The broccoli should be softened but not mushy. Drop the heat to low then mix in the heavy cream and cheddar cheese. Let it continue to simmer for 3-4 minutes while whisking until the cheese is melted. Turn off the heat and let it sit for 6-8 minutes before serving. The soup will thicken slightly as it cools.
Nutrition
Calories: 435kcal | Carbohydrates: 9g | Protein: 10g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 126mg | Sodium: 504mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Iron: 1mg
Servings: 8
Calories: 435kcal