Ingredients
Scale
- 4 tablespoons butter (½ stick)
- ½ medium onion, chopped
- 2–3 cloves garlic, minced
- 4 tablespoons all-purpose 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)
Instructions
- Sauté the onions and garlic in butter until softened.
- Whisk in flour to create a roux.
- Slowly add stock while whisking to avoid lumps.
- Add broccoli, carrots, salt, pepper, and optional spices.
- Simmer until vegetables are tender.
- Stir in half & half and cheese until melted and smooth.
- Season to taste and serve hot.
Notes
- Use sharp cheddar for a stronger cheese flavor.
- Do not boil after adding dairy to prevent separation.
- Garnish with extra cheese or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg