Broccoli Cheddar Soup

Broccoli Cheddar Soup

  Ready in : 45 mins

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

baby spinach

1 cup

broccoli

broccoli

8 servings

celery stalks

celery stalks

3

chicken stock

chicken stock

6 cups

thyme

thyme

1 Tsp

garlic cloves

garlic cloves

2

ground mustard

ground mustard

1 Tsp

salt and pepper

salt and pepper

8 servings

butter

butter

2 Tbsp

shallot

shallot

1

sharp cheddar cheese

sharp cheddar cheese

10 oz

milk

milk

2 cups

onion

onion

1

yukon gold potatoes

yukon gold potatoes

2

Cooking in Steps

  1. 1
    In a large pot heat olive oil over medium heat. Saut shallots and onions until translucent.

    olive oil

    olive oil

    shallot

    shallot

    onion

    onion

    pot
    pot
  2. 2
    Add garlic and cook for one minute.

    garlic

    garlic

  3. 3
    Add broccoli, celery, spinach and potatoes.

    broccoli

    broccoli

    potato

    potato

    spinach

    spinach

    celery

    celery

  4. 4
    Sprinkle with mustard and thyme. Continue to saut for about 5 minutes.

    mustard

    mustard

    thyme

    thyme

  5. 5
    Pour 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

    salt and pepper

    shredded cheese

    shredded cheese

    chicken stock

    chicken stock

    vegetable

    vegetable

    milk

    milk

    blender
    blender
    whisk
    whisk
    pot
    pot