Broccoli-Cheese Soup

Name: Broccoli-Cheese Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 227 grams 3/4 cups broccoli florets, coarsely chopped (about; 118 milliliters chopped carrot; 710 milliliters unsalted chicken stock; 59 milliliters fresh flat-leaf parsley leaves; 2 garlic cloves, minced; 177 milliliters half-and-half; 113 grams shredded reduced-fat extra-sharp cheddar cheese, divided; 0 teaspoons salt; 237 milliliters diced yellow onion

Broccoli-Cheese Soup is a gluten free, primal, and vegetarian recipe with 4 servings. This main course has 219 calories, 15g of protein, and 10g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. A mixture of half-and-half, garlic cloves, carrot, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert.

Instructions

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender.

Ingredients you will need

Broccoli

Equipment you will use

Sauce Pan

Pour soup into a blender.

Ingredients you will need

Soup

Equipment you will use

Blender

Remove center piece of blender lid (to allow steam to escape); secure lid on blender.

Equipment you will use

Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with remaining cheese and parsley.

Ingredients you will need

Parsley