We think broccoli cheddar soup was invented solely for people who hate vegetables. It’s so much easier to get your daily serving of veggies when they’re paired with a luscious, cheesy broth.
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- 4 tbsp.
unsalted butter
- 1
large carrot, cut into matchsticks
- 2
small cloves garlic, minced
- 3/4 tsp.
smoked paprika
- 3/4 tsp.
ground mustard
- 3/4 tsp.
onion powder
-
Pinch cayenne pepper
-
Kosher salt
-
Freshly ground black pepper
- 4 c.
low-sodium chicken stock
- 6 c.
small broccoli florets
- 6 oz.
cream cheese
- 4 c.
freshly grated sharp cheddar
Directions
-
- Step 1In a medium saucepan, melt the butter. Add the carrot and garlic and cook, stirring until fragrant, about 2 minutes. Stir in paprika, ground mustard, onion powder, and cayenne. Pour in the chicken stock and bring to a boil. Season with salt and pepper.
- Step 2Add the broccoli and simmer until very tender, about 3 to 5 minutes. Add the cream cheese and cheddar and cook, stirring, until melted.
- Step 3Season with salt and pepper and serve warm.
Nutrition (per serving): 516 calories, 23 g protein, 12 g carbohydrates, 5 g fiber, 3 g sugar, 43 g fat, 27 g saturated fat, 839 mg sodium
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
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