Broccoli Cheddar Soup

• servings: Servings 4 people
• active time: 10 mins
• total time: 30 minutes

Ingredients

4 tablespoons butter, ½ stick

½ medium onion, chopped

2-3 cloves garlic, minced

4 tablespoon 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 )

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 light gold. Add the garlic and saute 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.