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Broccoli Cheddar Soup with Bread

I feel fall in the air so that means more soups for dinner! Soups are an easy way to get a quick, nutritious meal all in one bowl, and they are typically more budget-friendly. Don’t like raw broccoli? Throw it in soup and make it more enjoyable! Serve with warm bread or eat by itself. Mmm.


The broccoli and carrots provide fiber, vitamin C, vitamin A, vitamin K, iron and potassium. The cheese and milk provide the protein for the meal — They are also a good source of calcium, vitamin D, and riboflavin (a B vitamin). Chicken broth helps to provide a lot of volume for very few calories – I’m a believer in chicken broth just being good for the soul, too. 😉

I chose to pair this with sourdough bread because… 1. I love sourdough bread. 2. The soup is very low-carbohydrate and is packed with fiber, so the meal has room for bread and still be a balanced meal. 3. It just goes together.



Broccoli Cheddar Soup with Bread

A fun way to eat broccoli! This soup is packed with nutrition, uses very few ingredients, and is ready in 30 minutes. Pair with some warm, toasty bread for a delicious, comforting meal.
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Servings 6

Equipment

  • Large soup pot (with lid!)
  • Large Spoon
  • Cutting board
  • Knife
  • Ladle

Ingredients
  

  • 1/4 C Butter (1/2 stick)
  • 1/2 White onion
  • 1/3 C All-purpose flour
  • 2 C Whole milk
  • 3 C Chicken broth
  • 2 12 oz. Bags Frozen, chopped broccoli
  • 1 C Shredded carrots
  • 2 6-8 oz. Bags Shredded, sharp cheddar cheese I like Sargento ‘Off the Block’ and/or ‘Shredded’
  • 1/4 tsp Dry mustard See notes *
  • 1/2 tsp Black pepper
  • 1 tsp Sea salt

Baked Bread

  • 1 Ready to bake bread (loaf or baguette) I chose sourdough
  • 1 tsp Kosher salt
  • 2 tsp Extra-virgin olive oil

Instructions
 

  • Prep bread: Preheat oven to 425F. Slice bread, drizzle olive oil into each slice, and sprinkle with kosher salt. Set aside.
  • In large soup pot, over medium heat, add 1/2 stick butter and let melt. Chop onion. Add chopped onion to butter. Let cook for 5 minutes, until onions are softened.
  • Add 1/3 C all-purpose flour and stir. Quickly add the milk and chicken broth. Stir, stir, stir!
  • Add 2 bags of frozen, chopped broccoli and 1 C shredded carrots. Add dry mustard, black pepper, salt. Stir. Cover with lid and let cook for 20 minutes over medium heat.
  • Stir in the cheese. If not ready to eat, reduce to simmer.
  • Six minutes before meal time, toss the bread in the oven to bake (for 6 minutes).
  • Ladle into bowls, have a slice of bread, and ENJOY. Feel free to add more seasonings if you want.

Notes

*For a more warm-flavored soup, you can replace the 1/4 tsp of dry mustard with 1/4 tsp nutmeg.
Tried this recipe?Let us know how it was!

#Soulwork in the Kitchen: Song I’m Loving and Quote I’m Reading

Life starts all over again when it gets crisp in the fall.

F. Scott Fitzgerald