Broccoli Cheddar Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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 ))

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.

Notes

To double:

- get the large 32 fl oz of heavy whipping cream

- 2 bags of frozen broccoli

- 1 full onion

Nutrition

• Serving Size: 1 bowl (1/4th recipe)
• Calories: 570 kcal
• Total Fat: 45 g
• Saturated Fat: 28 g
• Cholesterol: 134 mg
• Sodium: 1225 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 21 g