Ingredients and Weight:
- Broccoli florets: 1 pound
- Onion: 1/2 cup, chopped
- Celery: 1/2 cup, chopped
- Carrots: 1/2 cup, chopped
- Butter: 4 tablespoons
- All-purpose flour: 2 tablespoons
- Chicken broth: 4 cups
- Milk: 2 cups
- Sharp cheddar cheese, shredded: 1 1/2 cups
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot over medium heat, melt butter. Add onion, celery, and carrots and cook until softened about 5 minutes.
- Add broccoli florets and cook for 2-3 minutes, or until bright green and slightly tender.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk, then bring to a simmer.
- Reduce heat to low and simmer for 15-20 minutes, or until the soup has thickened and the broccoli is tender.
- Stir in cheddar cheese until melted. Season with salt and black pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Protein: 15 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Rich and cheesy
- Comforting and cozy
- Perfect for a cold winter day
User Comments:
- "This is the best broccoli cheese soup I've ever had!"
- "It's so creamy and cheesy, but not too heavy."
- "I love that it's made with fresh broccoli."
- "It's so easy to make, and it's always a hit with my family."
- "I've made this soup several times, and it's always a success."
Special Precautions and Tips:
- To make a smoother soup, purée it with an immersion blender or in a regular blender until desired consistency.
- If you don't have chicken broth on hand, you can use vegetable broth instead.
- For a stronger cheese flavor, use a sharp cheddar cheese that has been aged for at least 6 months.
