This fail-proof broccoli cheese soup is about to become your new favorite to make when it's cold outside. (And when it's warm... cloudy... sunny... heck, just because!) Follow the directions and never worry about throwing out a bad batch of soup again!
Course: Main Course, Soup
Keyword: easy, fail-proof, quick
2cupslow-sodium chicken broth
1tspsalt (or garlic salt)
2cupshalf and half (or 1 cup milk + 1 cup heavy whipping cream)
8ozgrated cheddar cheese
Melt butter in a large pot over medium-high heat.
Add onion and cook for 3-4 minutes until softened and translucent.
Add garlic and saute for another minute.
Add flour and whisk constantly for 1-2 minutes until the flour turns to a beautiful golden color.
Add the stock, broccoli, carrots, and seasoning. Bring to a boil, then reduce heat to a medium-low. Simmer for 15 minutes or until broccoli and carrots are cooked through.
Stir in half and half and cheddar cheese and bring back to a simmer for a few minutes.
Store leftovers in an airtight container in the fridge and reheat either in the microwave or on the stove.