30 MINUTE BROCCOLI CHEDDAR SOUP

Name: 30 MINUTE BROCCOLI CHEDDAR SOUP
Cuisine: American
Ingredients: 4 tablespoons butter, ½ stick; ▢½ medium onion, chopped; ▢2-3 cloves garlic, minced; ▢4 tablespoon AP flour; ▢2 cups low sodium chicken or vegetable stock; ▢1 tsp kosher salt; ▢½ tsp black pepper; ▢¼ tsp paprika, or ground nutmeg, optional; ▢3 cups broccoli florets, or 1 large head, cut into small pieces; ▢1 large carrot, grated, julienned or finely chopped; ▢2 cups half & half, or milk or light or heavy cream; ▢8 oz block grated cheddar cheese, or 2 cups (mild, medium, or sharp

4 steps

Updated at: Sat, 18 May 2024 17:37:15 GMT

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Ingredients

0 servings

4 tablespoonsbutter

0.5onion

medium, chopped

2 clovesgarlic

minced

4 tablespoonAP flour

2 cupslow sodium chicken stock

or vegetable

1 tspkosher salt

½ tspblack pepper

¼ tsppaprika

or ground nutmeg, optional

3 cupsbroccoli florets

cut into small pieces

1carrot

large, grated, julienned or finely chopped

2 cupshalf & half

or milk or light or heavy cream

8 ozcheddar cheese

block grated, mild, medium, or sharp

Instructions

Step 1

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 light gold. Add the garlic and saute for another minute.

Step 2

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.

Step 3

Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

Step 4

Serve with toasted crusty bread or in a bread bowl if desired.