Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 1/2 cup celery, minced
- 1/4 cup flour
- 2 cups chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 6 cups broccoli, chopped coarsely
- 1 cup carrots, grated finely (about 2 carrots)
- 2 cups whole milk
- 3 cups sharp cheddar (12 ounces), shredded from a block
Instructions
- Add the butter to a large dutch oven on medium heat with the onions and celery. Cook for 4-5 minutes until translucent, stirring occasionally.
- Add in the flour, whisking well for 1 minute.
- Slowly pour in the broth while whisking until completely smooth.
- Add the salt and pepper.
- Stir in the broccoli and carrots and cook on low heat for 10 minutes.
- Add the milk and cheddar, whisking well. Bring to a low simmer (do not boil).
Notes
- Use freshly shredded cheddar for best melting.
- Do not overheat after adding cheese to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg