Broccoli Cheddar Soup
"The original recipe called for the cheddar to be mixed into the soup. I like to prepare the soup, pour it into oven proof bowls, place in a piece of toast and float the cheddar, then just broil it for a few minutes until the cheese melts. If you want the soup to be richer and not worried about calories use cream instead of milk."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (510.4 g)
- Calories 727.6
- Total Fat - 45.7 g
- Saturated Fat - 18.7 g
- Cholesterol - 117.3 mg
- Sodium - 1373.6 mg
- Total Carbohydrate - 60.5 g
- Dietary Fiber - 7.2 g
- Sugars - 2.9 g
- Protein - 21.4 g
- Calcium - 389.4 mg
- Iron - 2.6 mg
- Vitamin C - 54.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Saute the onion in the butter until translucent
Step 2
Stir in the flour, salt and pepper until blended (no lumps).
Step 3
Slowly stir in the milk and broth,cook until thickened, about 2 minutes
Step 4
Add broccoli, cook for a few minutes until heated through and cooked
Step 5
Pour the soup into 2 oven proof bowls.
Step 6
Float a piece of toast in each, add cheese to the toast.
Step 7
Place under broiler until the cheese is golden and melted, Enjoy
Tips
No special items needed.
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