Broccoli Cheese Soup
- 4 cups Chicken Broth
- 4 cups Broccoli Florets
- 1/2 cups Shredded Carrots
- 1/2 teaspoons Garlic Powder
- 1/2 teaspoons Onion Powder
- 4 cups Shredded Sharp Cheddar
- 1 cup Heavy Cream
- 4 ounces, weight Cream Cheese
- Salt And Pepper, to taste
- Add chicken broth, broccoli, and carrots to a heavy-bottomed soup pot. Bring to a boil, then reduce heat to low and let simmer until vegetables are fork-tender, about 6-8 minutes.
- Add garlic powder and onion powder. Add cheese a handful at a time, making sure it is incorporated before adding more. When all of the cheese is incorporated, add heavy cream and cream cheese.
- Remove from heat and season with salt and pepper to taste. The soup with thicken nicely as it sits. Serve with extra shredded cheese, if desired.
- Nutrition for 1/8th of recipe: 346 calories / 30g fat / 18g sat fat / 8g carbs / 1g fiber / 14g protein.
- Notes:
- I used 4 cups of fresh broccoli, but you could use frozen if you like.
- I like to use pre-shredded sharp cheddar. It incorporated into the soup perfectly.
chicken broth, broccoli florets, carrots, garlic, onion powder, cheddar, heavy cream, weight cream cheese, salt
Taken from tastykitchen.com/recipes/soups/broccoli-cheese-soup-10/ (may not work)