Ingredients for Broccoli Carrot Soup
- Fresh Broccoli
- Raw Carrots
- Sharp Cheddar Cheese
- Low Sodium Vegetable Broth
- Half And Half
- 2% Low Fat Milk
- Water
- 1 medium potato (about 8 oz), peeled and diced
- 1-2 tablespoons hot sauce (adjust to taste)
- Kosher Salt
- Fresh Ground Pepper
- Garlic Cloves
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How to Make Broccoli Carrot Soup
- Peel broccoli stalks and cut into small florets. Peel and slice carrots into 1/4-inch coins.
- Steam broccoli and carrots until fork-tender (about 8-10 minutes).
- Transfer steamed vegetables to a blender.
- Add 1/2 of the warmed broth to the blender.
- Blend until smooth, being careful not to overflow.
- Pour the blended soup into a large pot with a lid.
- In the blender, combine the remaining broth, half & half, milk, hot sauce, cheese, and salt.
- Blend until smooth.
- Add the blended cream mixture to the pot of soup.
- Stir to combine.
- In a separate saucepan, combine the diced potato and filtered water.
- Bring to a boil, then reduce heat and simmer until the potato is fork-tender (about 10-15 minutes). Do not overcook.
- Strain the potatoes, reserving the potato water.
- Set the cooked potatoes aside.
- If desired, add some of the reserved potato water to the soup to thicken it.
- Blend the soup again briefly to ensure a smooth consistency and reheat gently.
- Serve hot, garnished with the cooked potatoes and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
27g
Fat
29g
Carbs
6g
