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!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course, Soup
Cuisine: American
Keyword: easy, fail-proof, quick
Servings: 4servings
Ingredients
4Tbspbutter
½onion, chopped
3clovesminced garlic
4Tbspflour
2cupslow-sodium chicken broth
1tspsalt (or garlic salt)
½tspblack pepper
¼tsppaprika
3cupsbroccoli florets
1largecarrot, shredded
2cupshalf and half (or 1 cup milk + 1 cup heavy whipping cream)
8ozgrated cheddar cheese
Instructions
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.
Enjoy!
Notes
Store leftovers in an airtight container in the fridge and reheat either in the microwave or on the stove.