Description
A creamy delicious cheddar cheese soup with bits of broccoli.
Ingredients
Scale
- 1/4 Cup Onion, diced
- 1/4 Cup Carrot, shredded
- 1 Clove Garlic, minced
- 3 Tablespoons Butter
- 1 Tablespoon Flour
- 1 Cup Chicken Broth, warm
- 1/2 Cup Water
- 2 Cups Broccoli, chopped in small pieces
- 1 Cup Heavy Whipping Cream, warmed
- 1 Tablespoon Cream Cheese
- 1 Cup Cheddar Cheese (sharp or mild)
- Salt and pepper to taste (I used 1/2 tsp salt and 1/4 pepper)
Instructions
- Begin by melting the butter (or ghee) in a large saucepan over medium heat. Add the onions and carrots and sautĂ© until they soften – approx. 3-4 min. Season with a little salt and pepper as they cook.
- Add the garlic and sauté another 30 seconds or until fragrant.
- Add the flour and whisk for 1-2 minutes, stirring with a whisk. Slowly add the warmed chicken broth and water allowing the soup come to a boil. Turn the stove down to low (or take it off the heat entirely) and add the cream. Stir to incorporate.
- Add the cream cheese and slowly add the cheddar cheese about 1/4 cup at a time, ensuring it has completely melted before adding any more. If you would like a smoother soup, now is the time to use an immersion blender to the desired consistency.
- Add the broccoli and taste for seasonings. Let the soup simmer 10 min or until broccoli softens.
- Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 1.8 gr
- Sodium: 414 mg
- Fat: 30.2 gr
- Saturated Fat: 17.9 gr
- Carbohydrates: 7.6 gr
- Fiber: 1.6 gr
- Protein: 10.4 gr
- Cholesterol: 96 mg
