Description
Delicious and creamy broccoli cheddar soup, perfect for a cozy meal.
Ingredients
Scale
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1/4 cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Melt 1-2 tablespoons of butter in a large pot over medium-high heat. Sauté the diced onion until softened, about 3 minutes.
- Add diced carrots, salt, and pepper, stirring and cooking for another 3-4 minutes. Add minced garlic and sauté for another 30 seconds.
- Add chopped potatoes and pour in the chicken stock. Cover the pot and bring to a gentle simmer for about 10 minutes or until potatoes are tender.
- Add broccoli florets and continue simmering until both broccoli and potatoes are fork-tender, about 10 more minutes.
- In a small bowl, stir cornstarch into the cup of milk until smooth. Slowly stir this mixture into the hot soup to thicken.
- Toss in shredded sharp cheddar cheese, stirring until melted and incorporated.
- Ladle the warm soup into bowls and serve immediately.
Notes
- This soup can be made with either fresh or frozen broccoli florets.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg