Broccoli Cheddar Soup
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · vegetarian, low-carb
434 cal
19g protein
22g carbs
30g fat
per serving · estimated
Ingredients
- 2 cups broccoli florets
- 1/2 cup carrot, shredded
- 1 yellow onion, diced
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup vegetable broth
- 1 cup sharp cheddar cheese, shredded
- 1/2 tsp salt
Method (tap to check — screen stays awake)
- Melt butter in a pot and saute onion 4 minutes until soft.
- Stir in flour and cook 1 minute to form a roux.
- Whisk in milk and broth, then simmer until slightly thickened, 5 minutes.
- Add broccoli and carrot; simmer 15 minutes until tender.
- Reduce heat and stir in cheddar until melted; do not boil.
- Season with salt and blend partially for a chunky-creamy texture.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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