Broccoli Cheddar Soup
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian (optional), Gluten-Free (optional)
Ingredients
Scale
- 1/4 cup unsalted butter
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half or heavy cream
- 3 cups fresh broccoli florets, chopped into bite-sized pieces
- 1 cup carrots, julienned or shredded
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook for 3-5 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Whisk in the all-purpose flour and cook for about 1-2 minutes. This creates a roux that will thicken your soup. Keep stirring to ensure the flour doesn’t burn; it should turn a light golden color.
- Slowly pour in the chicken broth and the half-and-half while whisking constantly. Continue whisking until the mixture is smooth and there are no flour lumps. Bring the liquid to a gentle simmer.
- Add the chopped broccoli, shredded carrots, salt, pepper, and smoked paprika to the pot. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the broccoli and carrots are tender.
- Once the vegetables are soft, turn off the heat. Stir in the shredded cheddar cheese one handful at a time, stirring until completely melted and the soup is smooth. Taste and adjust seasoning if necessary.
Find it online: https://www.flavfresh.com/dinner/broccoli-cheddar-soup/