Creamy Broccoli Soup
Creamy Broccoli soup is not only cheesy and delicious but very filling. Perfect to serve with bread to dunk in!
Servings: 6
Calories: 432kcal
Ingredients
- 2 tablespoons butter
- 1 yellow onion
- ½ teaspoon garlic paste
- ½ pound carrots
- 1 ¾ teaspoons salt
- ¼ teaspoon black pepper
- 2 tablespoons chicken bouillon
- ½ teaspoon paprika
- 2 tablespoons all purpose flour
- 1 pound broccoli
- 4 cups water
- 1 ½ cups evaporated milk
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
Instructions
- Peel and cut your onions into small cubes. Peel and shred your carrots. Shred your cheese.
- In a large saucepan over high heat, add the butter, onion, carrots, garlic, salt, pepper, paprika, and chicken bouillon. Mix and saute for 2 minutes while constantly stirring.
- Add the flour, and stir until you no longer see the flour. Cook for 2 minutes while stirring.
- Add the broccoli, water, evaporated milk, and heavy cream. Stir, cover, and cook for 20 minutes. Stir a couple of times to avoid the vegetables from sticking to the bottom of the pan.
- Blend half of the soup and finish cooking for 10 minutes.
- Add cheese and stir. Serve and add your favorite toppings. Enjoy, Buen Provecho!
Notes
- Broccoli. You can use frozen or fresh broccoli. You can add more vegetables to the soup if you like. Great options are mushrooms and corn.
- Milk. For the milk, I used evaporated milk. But you can use regular milk or your preferred milk.
- Cheese. I shredded my own cheese because you get a better consistency. If you use pre-shreded cheese, just rinse it to remove all that white stuff it brings.
- Soup consistency. Once cooked, the soup won't be very thick. But keep in mind that the soup will thicken more as it cools. Cook more to make it thicker.
- Blending. I used an immersion blender, but if you don’t have one, just use a regular blender. Be careful when blending because the soup will be hot. Make sure not to overfill your blender.
- Portions. This recipe makes 6 portions of a little over 8 ounces each.
- Serving. The best side for the soup is any bread. I like a good potato bread or a soft sweet bread.
- Storage. Keep in the fridge for up to 5 days.
Nutrition
Calories: 432kcal | Carbohydrates: 21g | Protein: 15g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 1428mg | Potassium: 653mg | Fiber: 3g | Sugar: 12g | Vitamin A: 8002IU | Vitamin C: 73mg | Calcium: 454mg | Iron: 1mg
