White Cheddar and Roasted Broccoli Soup Recipe Video


Preparation Time20 MinCooking Time1 Hr 20 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
MethodMain Ingredient
Interest GroupHealthy,


 Olive oil2 Tablespoon
 Garlic2 Tablespoon
 Yellow onions1 1⁄2 Cup (24 tbs)
 Leeks1 Cup (16 tbs)
 Broccoli heads4 , stems removed
 Chicken stock1⁄2 Gallon
 Butter8 Ounce
 Flour8 Ounce
 Cream1 Quart
 White cheddar8 Ounce
 Lea & perrins sauce To Taste
 Tabasco To Taste
 Salt and pepper To Taste

Nutrition Facts

Serving size

Calories 2065 Calories from Fat 786

% Daily Value*

Total Fat 87 g133.9%

Saturated Fat 50.2 g251.1%

Trans Fat 0 g

Cholesterol 212.8 mg

Sodium 1644.8 mg68.5%

Total Carbohydrates 273 g90.9%

Dietary Fiber 9.3 g37.1%

Sugars 95.9 g

Protein 48 g96.4%

Vitamin A 84.5% Vitamin C 344.4%

Calcium 106.9% Iron 32.9%

*Based on a 2000 Calorie diet


1. In a pot, sauté garlic and onions with oil and brown well. Add in broccoli and let it toast.
2. Add in chicken stock and simmer on medium heat.
3. For the roux: In a large pan melt the butter. Once melted, stir in the flour.
4. Once soup is boiling, add inthe roux to the soup to thicken. Cook for 10-15 minutes on low heat.
5. Puree the soup using a hand blender.
6. Add the cream and stir well.
7. Add cheese and adjust seasonings with Lea & Perrins, Tabasco and salt and pepper.

8. Ladle into bowls, garnish with parsley and serve hot.