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Cream of Broccoli Soup

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Source: me
Yield: 16 Cups
Serving Size: 1 Cup
Servings: 16

Creamy milk based soup with Broccoli and other veggies (which you can replace with the veggies of your choice)
   
Ingredients

Soup Base
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Oil, Olive
4 Tablespoon 502 56.8 0 0
Flour, AP
0.75 Cup 341 0.9 71.6 9.7
Milk, Skim
8 Cup 720 0 96 64
Butter, Unsalted
2 Tablespoon 204 23 0 0.3
Stock, Chicken
4 Cup 32 2 0 0
Veggies
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Broccoli
5 Stalk 255 3 50 21.5
Tomato, Italian, Roma
2 22 0.2 4.8 1
Garlic, Raw
4 Clove 20 0 4 0.8
Oil, Olive
2 Tablespoon 251 28.4 0 0
Potato, Medium
2 328 0.4 74.4 8.6
Onion, raw
1 46 0.1 11.1 1
Seasonings
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Cheese, Cheddar
4 Ounce Sharp 456 37.6 1.6 28.4
Salt
2 Tablespoon to taste 0 0 0 0
Pepper, Black
2 Teaspoon to taste 11 0.1 0 0
Total: 3188 152.5 313.5 135.3
Per Serving: 199 9.5 19.6 8.5

Instructions

    click for a larger image
Chop the onions, potatoes, broccoli and garlic.

Also chop the tomatoes and grate your cheese. Set these aside.
 

Melt the butter along with half of the olive oil in a heavy dutch oven.


 

Add the flour to create a roux. Once it has started to brown slowly add in the stock, whisking constantly to keep it smooth.
 

Meanwhile, sautee the garlic, onions, broccoli and potatoes with the remaining oil.
 

Bring the stock to a boil, then mix in the sauteed vegetables, tomatoes, milk and seasonings.

When the soup begins to simmer, start mixing in the grated cheese in small batches until fully melted and incorporated.
 



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