Broccoli Cheese Soup
- 2 lbs broccoli florets fresh or previously frozen and thawed
- 1 large carrot grated
- ½ medium onion diced (about 2/3 cup)
- 2 cups chicken broth
- 2 cups cream
- 2 tbsp butter
- 8 oz cheddar (grated)
- 1 tbsp arrowroot powder
- sea salt (to taste)
- black pepper (to taste)
- bacon (crumbled - optional topping)
- cheese (grated - optional topping)
- green onions (sliced - optional topping)
In a large pot, sauté the onion in butter until slightly softened.
Add in the broth, cream, broccoli and carrot and simmer on low until the veggies are soft – about 20 minutes.
Stir in cheese and arrowroot flour and remove from heat. Add salt and pepper to taste and allow to thicken for five minutes. If desired, blend some (or all) of the soup to make it smoother. I grab my immersion blender and give it a whir in the pot. Top with bacon or other garnish if desired and serve.
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg