Top of page

Broccoli Cheddar Soup

< Retour

Broccoli Cheddar Soup

with potatoes, carrot and croutons

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