Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
7
Low
Nutrition per serving
Calories728.5 kcal (36%)
Total Fat66 g (94%)
Carbs15.2 g (6%)
Sugars5.5 g (6%)
Protein21.2 g (42%)
Sodium1525.6 mg (76%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
¼ cupbutter
1yellow onion
medium, diced
6 clovesgarlic
minced, or to taste
¼ cupflour
2 cupschicken broth
1 headbroccoli
large, chopped and rinsed
½ cupcarrot
shredded
1 ½ tspsalt
1 ½ tspblack pepper
1 tspchicken bouillon
or to taste
½ tsppaprika
smoked paprika would work here too
cayenne pepper
nutmeg
2 cupsheavy cream
or half and half
2 ½ cupssharp cheddar
freshly shredded, more or less to taste, plus extra for topping
Instructions
Step 1
In a large dutch oven, melt butter over medium heat. Add in your onions and sauté for a few minutes, until they begin to soften. Add garlic and stir for another 30 seconds, until fragrant.
Step 2
Add flour and stir continuously for 1 minute. Slowly pour in half of the chicken broth, stir to combine, and repeat. Season with cayenne, nutmeg, salt, pepper, bouillon, and paprika.
Step 3
Add broccoli and carrots, stir to combine and bring to a simmer. Reduce heat to medium low, cover, and cook for 10-15 minutes until veggies are tender.
Step 4
Reduce heat to low, and add cream. Stir to combine, and simmer for another 3-4 minutes.
Step 5
Add in your cheese and stir until melted.
Step 6
Serve with toasted bread and an extra sprinkle of cheese on top. Enjoy!
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