Directions:
- 1. Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes.
- 2. Add additional butter and flour, whisking for 3-5 minutes to create a roux.
- 3. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.
- 4. Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.
- 5. Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.
- 6. Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.15 Kcal (2094 kJ) | ||
| Calories from fat | 326.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.32g | 56% | |
|---|---|---|---|
| Cholesterol | 104.17mg | 35% | |
| Sodium | 661.94mg | 28% | |
| Potassium | 690.57mg | 15% | |
| Total Carbs | 28.66g | 10% | |
| Sugars | 6.32g | 25% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 18.98g | 38% | |
| Vitamin C | 65mg | 108% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.4mg | 8% | |
| Calcium | 359.3mg | 36% | |
| Amount Per 100 g | |||
| Calories | 98.42 Kcal (412 kJ) | ||
| Calories from fat | 64.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 56% | |
|---|---|---|---|
| Cholesterol | 20.5mg | 35% | |
| Sodium | 130.25mg | 28% | |
| Potassium | 135.89mg | 15% | |
| Total Carbs | 5.64g | 10% | |
| Sugars | 1.24g | 25% | |
| Dietary Fiber | 0.88g | 18% | |
| Protein | 3.73g | 38% | |
| Vitamin C | 12.8mg | 108% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.3mg | 8% | |
| Calcium | 70.7mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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