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Cream of Broccoli Soup
printable version (new window) |
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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) |
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Ingredients
| Soup Base |
| Ingredient |
Amount |
Calories |
Fat (g) |
Carbs (g) |
Prot (g) |
Milk, Skim
|
8 Cup |
720 |
0 |
96 |
64 |
Butter, Unsalted
|
2 Tablespoon |
204 |
23 |
0 |
0.3 |
Stock, Chicken
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4 Cup |
32 |
2 |
0 |
0 |
Oil, Olive
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4 Tablespoon |
502 |
56.8 |
0 |
0 |
Flour, AP
|
0.75 Cup |
341 |
0.9 |
71.6 |
9.7 |
| Veggies |
| Ingredient |
Amount |
Calories |
Fat (g) |
Carbs (g) |
Prot (g) |
Tomato, Italian, Roma
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2 |
22 |
0.2 |
4.8 |
1 |
Garlic, Raw
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4 Clove |
20 |
0 |
4 |
0.8 |
Broccoli
|
5 Stalk |
255 |
3 |
50 |
21.5 |
Onion, raw
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1 |
46 |
0.1 |
11.1 |
1 |
Oil, Olive
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2 Tablespoon |
251 |
28.4 |
0 |
0 |
Potato, Medium
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2 |
328 |
0.4 |
74.4 |
8.6 |
| Seasonings |
| Ingredient |
Amount |
Calories |
Fat (g) |
Carbs (g) |
Prot (g) |
Pepper, Black
|
2 Teaspoon to taste |
11 |
0.1 |
0 |
0 |
Cheese, Cheddar
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4 Ounce Sharp |
456 |
37.6 |
1.6 |
28.4 |
Salt
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2 Tablespoon to taste |
0 |
0 |
0 |
0 |
| Total: |
3188 |
152.5 |
313.5 |
135.3 |
| Per Serving: |
199 |
9.5 |
19.6 |
8.5 |
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| Instructions
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click for a larger image |
Chop the onions, potatoes, broccoli and garlic.
Also chop the tomatoes and grate your cheese. Set these aside.
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Melt the butter along with half of the olive oil in a heavy dutch oven.
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Add the flour to create a roux. Once it has started to brown slowly add in the stock, whisking constantly to keep it smooth.
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Meanwhile, sautee the garlic, onions, broccoli and potatoes with the remaining oil.
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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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