Broccoli Cheddar Soup
A delicious, warm, and comforting soup that also contains broccoli and carrots.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 4
Ingredients
Units
Scale
- 4 tablespoons of unsalted butter
- 1/2 cup of small diced onions
- 2 garlic cloves, minced
- 1/4 cup unbleached all-purpose flour
- 2 cups half-and-half
- 2 1/4 cups low-sodium chicken broth
- 2 cups small diced broccoli
- 1/2 cup small diced carrots
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat the pot over medium heat and add the butter. Once the butter has melted, add the diced onion and saute for about 2-3 minutes or until it’s translucent.
- Add the minced garlic and saute for about 20 seconds. Note: for a more potent garlic flavor, use a zester to grate in only 1 large garlic clove (grating the garlic adds more of a garlic flavor-may add more garlic if desired).
- Add the flour and allow it to cook (while whisking it frequently) for about 1.5-2 minutes over medium-low heat or until the flour has cooked and the mixture starts to turn a light-golden color.
- Slowly add the half-and-half, while constantly whisking. Then, add the chicken broth and continue to mix with the whisk. Constantly whisking will help remove any lumps that might occur.
- Bring this mixture to a boil, while stirring frequently. Once it starts to boil, lower the heat to low (or to where there’s a low boil or simmer). Cover the pot with its lid and simmer the mixture for about 10-15 minutes (while stirring a few times along the way) or until the mixture has slightly thickened and coats the back of the spoon (meaning the mixture stays separated when you run your finger across the back of the coated spoon).
- Carefully add the diced broccoli and carrots. Mix and bring the mixture back up to a boil. Allow the soup to simmer on low for about 10 minutes or until the broccoli is fork tender (while stirring a few times during this cooking time).
- Turn the heat off, add the shredded sharp cheddar cheese, and mix until the cheese has melted. Also, add the salt and ground black pepper. Taste for salt, add more if desired.
Notes
- Keep leftovers in a glass food-safe airtight container in the refrigerator for up to 3 days.
Find it online: https://www.nutritiouskidsfoods.com/broccoli-cheddar-soup/