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Lynn Horner: "Using up leftover broccoli from dinner, a block o…" Read More
14Ingredients
60Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 Tbsp. unsalted butter (divided)
- 1 yellow onion (small/medium sweet, diced small)
- 1 clove garlic (peeled and minced finely)
- 1/4 cup all purpose flour
- 2 cups low sodium vegetable stock (chicken stock may be substituted)
- 2 cups fat free half and half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)
- 3 cups broccoli florets (diced into bite-size pieces + 1 cups stems, optional, I used 3 cups florets and 1 cup stems as not to waste them)
- 2 large carrots (trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch)
- 3/4 tsp. salt (or to taste)
- 3/4 tsp. freshly ground black pepper (or to taste)
- 1/2 tsp. smoked paprika (or regular paprika, optional and to taste)
- 1/2 tsp. mustard powder (optional and to taste)
- 1 pinch cayenne pepper (optional and to taste, doesn’t make soup spicy and serves to enhance flavor)
- 8 oz. extra sharp cheddar cheese (grated high quality, with a small amount reserved for garnishing bowls)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol100mg33% |
Sodium850mg35% |
Potassium450mg13% |
Protein18g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A150% |
Vitamin C110% |
Calcium45% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Lynn Horner 3 years ago
Using up leftover broccoli from dinner, a block of cheddar cheese that needed used or pitched and a mix of 1/2 and 1/2 and evaporated milk leftover. I used sweet paprika and dry mustard and a little Tabasco. No salt. Lots of salt in the cheese. Took a little longer to make than expected but very good. Froze 1/2 and had the rest for dinner. I have tried other recipes but this is the first I would recommend and make again.
Grace 7 years ago
This soup is delicious! When I make this recipe, I double it. When doubling it, I had some difficulty with the roux not thickening. I found it best to make it half at a time. I would add half (1 whole recipe's worth) of the butter and then flour and once that was thick, add the other half of butter and then flour.
I also shred the carrots with a cheese grater instead of chopping them since I am not a big carrot fan. I use an aged sharp white cheddar and don't find any problems with the color of the soup since the carrots color it nicely.
Kennedi M. 8 years ago
Amazing...creamy and delicious. It's definitely a staple of our house now. My mother requests it all the time!