Description
A warm and cheesy soup that brings restaurant-style flavor to your kitchen with tender broccoli and sweet carrots in a rich cheddar base.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 medium onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 8 ounces sharp cheddar cheese, shredded
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
Instructions
- Preparation: Dice the onion, shred the carrots if not pre-shredded, and cut broccoli into small florets so they cook quickly and blend well into the soup.
- Mixing: In a large pot, melt the butter over medium heat. Add the diced onion and cook until it becomes translucent and soft, about 4–5 minutes. Stir in the flour and cook for about 1 minute to form a light roux and remove the raw flour taste.
- Cooking: Gradually whisk in the chicken or vegetable broth until the mixture is smooth. Add the broccoli and carrots to the pot. Bring to a simmer and cook until the vegetables are tender, about 10–15 minutes. Stir in the milk and heat gently until warm but not boiling.
- Finishing: Remove the pot from heat. Stir in the shredded cheddar a handful at a time until fully melted and the soup is smooth. Season with salt, pepper, and garlic powder if using. Serve hot.
Notes
Serve with crusty bread or a grilled cheese sandwich. Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 800mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg