
Broccoli Cheddar Soup
You can never have too many main course recipes, so give Broccoli Cheddar Soup a try. One portion of this dish contains around 17g of protein, 19g of fat, and a total of 331 calories. For $1.39 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up shallot, onion, salt and pepper, and a few other things to make it today. It is brought to you by Foodista. 1 person were impressed by this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 54%.
Ingredients

baby spinach
1 cup

broccoli
8 servings

celery stalks
3

chicken stock
6 cups

thyme
1 Tsp

garlic cloves
2

ground mustard
1 Tsp

salt and pepper
8 servings

butter
2 Tbsp

shallot
1

sharp cheddar cheese
10 oz

milk
2 cups

onion
1

yukon gold potatoes
2
Cooking in Steps
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1In a large pot heat olive oil over medium heat. Saut shallots and onions until translucent.
olive oil
shallot
onion
pot -
2Add garlic and cook for one minute.
garlic
-
3Add broccoli, celery, spinach and potatoes.
broccoli
potato
spinach
celery
-
4Sprinkle with mustard and thyme. Continue to saut for about 5 minutes.
mustard
thyme
-
5Pour chicken stock over vegetables and bring to a boil. Reduce heat, cover and let simmer for 40-60 minutes.In batches puree the soup in a blender. Return soup to pot and stir in shredded cheese.Slowly whisk in milk and return to a simmer for 5 minutes. Salt and pepper to taste.This makes about 8 servings, but it also freezes really well!
salt and pepper
shredded cheese
chicken stock
vegetable
milk
blender
whisk
pot