Creamy Broccoli Cheddar Soup
Servings 6 servings
Calories 474kcal
Ingredients
- 1 medium sweet onion diced
- 1 medium carrot peeled and diced
- 4 Tbsp butter or light butter
- olive oil
- salt and black pepper
- 3 clove garlic minced
- 1 32 oz container low sodium chicken stock
- 4 cup broccoli florets chopped into bite size pieces
- 1 8 oz container regular or light onion and chive cream cheese
- 3 cup shredded extra sharp cheddar cheese plus additional for garnishing
- 2 cup half and half or light cream
- 1/4 cup cornstarch dissolve in half & half
Instructions
- In large soup pot or dutch oven cook the onion and carrot in the butter and a couple of drizzles of olive oil. Cook over medium-high for 5 minutes or until softened and beginning to brown. Season with salt and black pepper to taste. Add the minced garlic and cook for 1 minute more.
- Add the chicken stock and broccoli florets to the pot. Sprinkle with additional salt and black pepper.
- Bring to a simmer and cook uncovered until the broccoli is fork tender about 5-7 minutes.
- Add the cream cheese and stir until dissolved. Add the shredded cheddar cheese.
- Stir over medium-low heat until combined.
- Dissolve 1/4 cup cornstarch in 2 cups of cold half and half until completely dissolved.
- Increase the heat then mix into the soup. Bring to a bubbling boil over medium-high stirring constantly to prevent sticking.
- Cook just until thickened. If you prefer a thinner soup add more stock or half and half until the desired consistency is reached.
- Adjust the salt and pepper before serving.
Nutrition
Serving: 1serving | Calories: 474kcal | Carbohydrates: 18g | Protein: 20g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 513mg | Potassium: 354mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2957IU | Vitamin C: 60mg | Calcium: 456mg | Iron: 1mg