Broccoli-Cheddar Soup
Ingredients
- ¼ cup butter
- 1 cup chopped onion
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- ¼ cup all purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 (12-oz) pkg broccoli florets, coarsely chopped
- 1 cup matchstick cut carrots
- ½ tsp dried thyme
- 2½ cups shredded sharp Cheddar cheese
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, 6 minutes. Add flour; cook stirring constantly, 2 minutes.
- Gradually stir in broth; bring to a boil, reduce heat, and simmer 10 minutes or until soup is slightly thickened. Stir in milk, broccoli, carrots, and thyme; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
- Gradually stir in cheese until melted.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
367
|
367
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 17 | 17 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 867 | 867 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
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