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–+ servings

30-Min Broccoli & Cheddar Soup

Clemson Rural Health and Nutrition Extension Team
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 581 kcal

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: 581kcalCarbohydrates: 22gProtein: 20gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 99mgSodium: 948mgFiber: 3gSugar: 9g
Keyword broccoli, non-starchy vegetable, soups, vegetarian
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