Ingredients
3 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1 tbsp flour
4 cups broccoli florets
1 large carrot, grated
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Instructions
1. Melt butter in a large pot over medium heat. Add onions and garlic; sauté until fragrant.
2. Sprinkle in flour and stir for about 1 minute to create a roux.
3. Gradually pour in broth while whisking to remove any lumps.
4. Add broccoli and carrots, then simmer for 15 minutes until vegetables are tender.
5. Reduce heat and stir in the cream.
6. Add shredded cheddar and stir until melted and creamy.
7. Season with salt and pepper, then serve warm with extra cheddar or croutons.
Notes
For a lighter version, replace heavy cream with milk. To make vegetarian, use vegetable broth. The soup thickens as it cools, reheat gently and avoid boiling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 740mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg