Copycat Broccoli Cheddar Soup
Servings 6 servings
Calories 461kcal
Ingredients
- 4 Tbsp butter
- 1 medium onion finely diced
- 1 cup julienned carrots
- 3 cups low sodium chicken stock
- 3 cups fresh broccoli chopped
- 2 cups half and half or heavy cream
- 1/4 cup all purpose flour
- 1 1/2 tsp salt divided use
- 1 tsp black pepper divided use
- 1 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/8 tsp ground nutmeg
- 3 cups shredded sharp cheddar cheese divided use
- hollowed out bread bowls and thinly sliced green onions for garnishing
Instructions
- In a large pot or Dutch oven, melt butter. Add onion and carrots cooking over medium high heat for 6-8 minutes or until beginning to soften and brown. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Add chicken stock and broccoli florets to the pot. Bring to a simmer and cook over medium heat uncovered until the broccoli is fork tender about 5-7 minutes.
- To the pot add remaining salt, black pepper, granulated garlic, onion powder and nutmeg. Mix well.
- Dissolve flour in half and half. Increase heat to medium high and bring to a bubble. Gradually whisk half and half mixture into the pot until fully combined. Boil 1 minute while stirring, then add 2 cups shredded sharp cheddar cheese, stir until melted.
- Immediately lower heat to medium and simmer uncovered for 15-20 minutes or until the vegetables are tender and the broth has thickened and is smooth. (At this point you can add more chicken stock or half and half to thin the soup, if desired. Likewise, you can add more flour dissolved in stock or half and half and whisk into the soup to thicken it further.)
- Serve immediately in bread bowls with shredded cheese and green onions on top.
Nutrition
Serving: 1serving | Calories: 461kcal | Carbohydrates: 15g | Protein: 19g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 1112mg | Potassium: 370mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4651IU | Vitamin C: 3mg | Calcium: 508mg | Iron: 1mg