30-Min Broccoli & Cheddar Soup
Equipment
- Stove
Ingredients
- ¼ cup olive oil
- ½ medium, yellow onion chopped
- 3 garlic cloves minced
- 4 TBSP flour all purpose
- 2 cups vegetable broth
- salt to taste
- ½ tsp black pepper
- ¼ tsp paprika
- 3 cups broccoli florets, cup into small pieces
- 1 carrot julienned, or shredded
- 2 cups half and half optional to use low-fat milk
- 8 oz cheddar cheese shredded
Instructions
- In a high-sided pot, heat the olive oil over medium-high heat. Add the onion and cook for 3-4 minutes or until translucent. Add the garlic and sautee for an additional minute.
- After the garlic and onion have cooked, add the flour and whisk for 2 minutes to create a roux. This will likely be stiff and may look lumpy. Continue to cook the roux until it turns golden brown. Slowly add the chicken broth, a little at a time, to prevent lumps from forming in the roux. Add the broccoli, carrots, and seasonings.
- Bring to a boil and reduce the temperature to medium-low. Simmer for 15 minutes before stirring in the half-and-half and the cheddar cheese. Taste and adjust for seasoning.
- Serve while hot! This is great with a chunk of crusty bread, or a side salad.
Nutrition
Calories: 581kcal | Carbohydrates: 22g | Protein: 20g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 99mg | Sodium: 948mg | Fiber: 3g | Sugar: 9g
