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Broccoli Cheese Soup
Recipe By
Recipe By :
Laura Reigel
Servings :
4
servings
Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
EQUIPMENT
▢
dutch oven
(affiliate link)
▢
immersion blender
INGREDIENTS
▢
6
tablespoons
unsalted butter
▢
1
small
onion
chopped
▢
2
stalks
celery
diced
▢
3
cups
chicken broth
(affiliate link)
▢
4
cups
broccoli florets
and brocolli stems, chopped
▢
2
bay leaves
▢
¼
teaspoon
ground nutmeg
(affiliate link)
▢
1
teaspoon
kosher salt
(affiliate link)
▢
½
teaspoon
black pepper
▢
1
cup
heavy cream
▢
2 ½
cups
cheddar
(about 8 ounces) Use a mixture of sharp and white cheddar. More for garnishing.
▢
1
teaspoon
xanthan gum
▢
1
tablespoon
oil
I use MCT oil or avocado oil.
INSTRUCTIONS
Add the butter, the diced onion, and diced carrot to a dutch oven. Heat over medium high heat until the veggies are softened and the onions are clear.
Add the broccoli florets, the chicken broth, and the seasonings. Cover and let the soup simmer for about 20 minutes, until the broccoli is tender.
NOTE: if you want a smooth soup you can use an immersion blender to puree the soup.
Mix together the oil and xanthan gum. Add this mixture to the soup and bring the soup to a boil.
Add in the heavy cream and the shredded cheddar cheese. Heat gently until all the cheese is melted.
Serve in bowls top with extra shredded cheddar, if desired.
NUTRITION
Calories:
748
kcal
|
Carbohydrates:
10
g
|
Protein:
25
g
|
Fat:
67
g
|
Saturated Fat:
40
g
|
Trans Fat:
1
g
|
Cholesterol:
201
mg
|
Sodium:
581
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Calcium:
613
mg
|
Iron:
2
mg