Ingredients
- 4 Tablespoons butter, 1/2 stick
- 1/2 medium onion, chopped
- 2-3 cloves garlic, minced
- 4 tablespoon AP Flour
- 2 Cups low sodium chicken or vegetable stock
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 3 Cups broccoli florets
- 1 large carrot, grated or finely chopped
- 2 Cups half & half, milk or heavy cream
- 8 oz block grated cheddar cheese
Broccoli and cheddar soup is the kind of comfort food that never goes out of season. It’s cozy without being heavy, familiar yet still a little indulgent. With its creamy texture, tender bites of broccoli, and sharp, melty cheddar in every spoonful, this soup feels like a hug in a bowl. Perfect for chilly evenings, lazy weekends, or anytime you’re craving a soup that is simple to make and delicious.
Directions
- Melt butter in a large Dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and lightly golden. Add the garlic and sauté for another minute.
- Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through
- Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
- Serve with toasted crusty bread or in a bread bowl if desired.
