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Photo: Jennifer Causey
Active Time:30 minsTotal Time:30 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil1smallyellow onion, chopped3tablespoonsall-purpose flour or white rice flour1tablespoonfinely chopped garlic¾teaspoondry mustard4cupslower-sodium vegetable broth2cupswhole milk10cupsfresh broccoli florets (about 1 pound), divided⅔cupmatchstick carrots¼teaspoonsalt3cupsshredded extra-sharp Cheddar cheese, divided1tablespoonsherry vinegar2tablespoonsthinly sliced fresh chives
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
1smallyellow onion, chopped
3tablespoonsall-purpose flour or white rice flour
1tablespoonfinely chopped garlic
¾teaspoondry mustard
4cupslower-sodium vegetable broth
2cupswhole milk
10cupsfresh broccoli florets (about 1 pound), divided
⅔cupmatchstick carrots
¼teaspoonsalt
3cupsshredded extra-sharp Cheddar cheese, divided
1tablespoonsherry vinegar
2tablespoonsthinly sliced fresh chives
DirectionsHeat oil in a large pot over medium-high heat. Add onion; cook, stirring occasionally, until softened and translucent, 4 to 5 minutes. Add flour, garlic and mustard; cook, stirring constantly, until the flour is toasted and the garlic is fragrant, about 1 minute. Slowly add broth, stirring constantly. Stir in milk. Bring to a simmer over medium-high heat, stirring often and scraping the bottom of the pot to release any browned bits. Reduce heat to medium to maintain a low simmer; add 7 cups broccoli. Simmer, stirring occasionally, until the broccoli is tender, about 8 minutes. Meanwhile, coarsely chop the remaining 3 cups broccoli; set aside.Remove the pot from the heat. Using an immersion blender, process the mixture until almost smooth with some chunks remaining, 20 to 30 seconds. Add carrots and the chopped broccoli to the pureed mixture in the pot. Cook over medium heat, stirring occasionally, until the carrots and broccoli are just tender, about 6 minutes. Stir in salt and remove from heat. Add 2 1/2 cups Cheddar to the soup, 1 handful at a time, stirring to completely melt the cheese before adding the next handful. Stir in vinegar. Ladle the soup evenly into 8 bowls; top with chives and the remaining 1/2 cup Cheddar. Serve immediately.Originally appeared: EatingWell.com, May 2021
Directions
Heat oil in a large pot over medium-high heat. Add onion; cook, stirring occasionally, until softened and translucent, 4 to 5 minutes. Add flour, garlic and mustard; cook, stirring constantly, until the flour is toasted and the garlic is fragrant, about 1 minute. Slowly add broth, stirring constantly. Stir in milk. Bring to a simmer over medium-high heat, stirring often and scraping the bottom of the pot to release any browned bits. Reduce heat to medium to maintain a low simmer; add 7 cups broccoli. Simmer, stirring occasionally, until the broccoli is tender, about 8 minutes. Meanwhile, coarsely chop the remaining 3 cups broccoli; set aside.Remove the pot from the heat. Using an immersion blender, process the mixture until almost smooth with some chunks remaining, 20 to 30 seconds. Add carrots and the chopped broccoli to the pureed mixture in the pot. Cook over medium heat, stirring occasionally, until the carrots and broccoli are just tender, about 6 minutes. Stir in salt and remove from heat. Add 2 1/2 cups Cheddar to the soup, 1 handful at a time, stirring to completely melt the cheese before adding the next handful. Stir in vinegar. Ladle the soup evenly into 8 bowls; top with chives and the remaining 1/2 cup Cheddar. Serve immediately.
Heat oil in a large pot over medium-high heat. Add onion; cook, stirring occasionally, until softened and translucent, 4 to 5 minutes. Add flour, garlic and mustard; cook, stirring constantly, until the flour is toasted and the garlic is fragrant, about 1 minute. Slowly add broth, stirring constantly. Stir in milk. Bring to a simmer over medium-high heat, stirring often and scraping the bottom of the pot to release any browned bits. Reduce heat to medium to maintain a low simmer; add 7 cups broccoli. Simmer, stirring occasionally, until the broccoli is tender, about 8 minutes. Meanwhile, coarsely chop the remaining 3 cups broccoli; set aside.
Remove the pot from the heat. Using an immersion blender, process the mixture until almost smooth with some chunks remaining, 20 to 30 seconds. Add carrots and the chopped broccoli to the pureed mixture in the pot. Cook over medium heat, stirring occasionally, until the carrots and broccoli are just tender, about 6 minutes. Stir in salt and remove from heat. Add 2 1/2 cups Cheddar to the soup, 1 handful at a time, stirring to completely melt the cheese before adding the next handful. Stir in vinegar. Ladle the soup evenly into 8 bowls; top with chives and the remaining 1/2 cup Cheddar. Serve immediately.
Originally appeared: EatingWell.com, May 2021
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Nutrition Facts(per serving)250Calories18gFat12gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
