Broccoli Cheddar Soup

2
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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 recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

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