Broccoli Cheddar Soup | Blog Chef Cookit

Informations supplémentaires

30 min. | 561 kcal | easy | Even better the next day, Vegetarian | Printable version

1. Setup Preheat oven to 400°F. Cut the broccoli and the potatoes into small pieces. Grate the carrot. Chop the onion and the garlic.

2. Cook the vegetables Heat a drizzle of oil in a big pot over medium-high heat. Cook the onion and the garlic 3 minutes. Add the broccoli, carrot and potatoes and cook 2-3 minutes. Add salt and pepper.

3. Add the broth Add 1 ^2P | 2 ^3P broth cube(s) and 4 ^2P | 6 ^3P cups of water. Bring to a boil. Reduce heat to medium and cook 10-12 minutes until the potatoes are tender.

4. Make the croutons Slice the bread into croutons. Put on a sheet pan. Add a drizzle of oil. Bake in the oven for 8-10 minutes.

5. Add the cheddar Add the cream and the cheddar to the soup. Mix and cook 2 minutes. Adjust the salt and pepper to taste.

6. Plate your dish Serve the soup with the croutons. Bon appétit!

1unitBroccoli

1unitCarrot(s)

120gMild Cheddar

120mlCream 18%

350gYellow Potato(es)

0.5unitYellow Onion(s)

2unitGarlic Clove(s)

1unitVegetable Broth Cube(s)

2unitCiabatta Bread

What you need pot, sheet pan, ladle, grater

561 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 74g

25%

fat 21g

32%

cholesterol 60mg

20%

fiber 5g

20%

protein 20g

saturated 12g

60%

sodium 1339mg

56%

sugar 11g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg