Classic Broccoli Cheddar Soup

After adding the cream, the soup should never get to a boil, only a simmer.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and prep all your veggies.

Step 2

In a large pot, over medium heat, add your butter. When the butter starts to bubble, add your chopped onion and crushed garlic. (If using asfedita wait until the end and add that in) Stir every 2 minutes until garlic is slightly browned and onions are translucent. Turn the heat down to low.

Step 3

Add your flour and cook for about 3-4 minutes on low heat. It will be thick and chunky-that's okay. This will cook away the flour taste.

Step 4

Using a whisk, whisk in your half and half, about a half cup at a time, giving it about 30 seconds in-between additions. (This doesn't have to be exact) Do the same for the chicken broth.

Step 5

Turn the heat up to medium, and once it is simmering, add your carrots and broccoli. Give it a stir, cover, and let it sit on medium-low to simmer for 15 minutes.

Step 6

Stir is again and test a piece of broccoli to make sure it is cooked. Give more time if needed.

Step 7

Turn it to low heat. A small handful at a time, using a regular spoon, slowly stir in the shredded cheese, giving it time to melt and bond with the cream in-between handfuls. Use “LOW AND SLOW” the whole time you’re adding cheese to this soup. Low heat, add cheese in slowly letting it fully become one with the soup before adding more, and stir slowly.

Step 8

Once cheese is fully mixed in, turn off heat and let sit for 5 minutes.