Ingredients
1/4 cup butter
1/2 small onion, diced
1 cup carrots, julienned or shredded
2 cups fresh broccoli florets, chopped small
2 cups chicken or vegetable broth
2 cups half-and-half (or 1 cup milk and 1 cup heavy cream)
1/4 cup all-purpose flour
2 cups extra-sharp cheddar cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions
Step 1: Melt the butter in a large pot or Dutch oven over medium heat.
Step 2: Add the diced onions and shredded carrots. Sauté for 5-6 minutes until the onions are translucent and the carrots are soft.
Step 3: Sprinkle the flour over the vegetables and whisk constantly for 1-2 minutes to create a roux.
Step 4: Slowly pour in the chicken broth and half-and-half, whisking continuously to ensure no lumps form. Bring to a gentle simmer.
Step 5: Stir in the chopped broccoli florets, salt, pepper, and garlic powder. Reduce heat to low and simmer for 10-15 minutes until the broccoli is tender.
Step 6: Remove the pot from the heat (or turn to the lowest setting). Stir in the grated cheddar cheese one handful at a time until completely melted and smooth. Serve the broccoli cheddar soup comeback immediately.
Notes
Always grate your own cheese for the smoothest texture in this broccoli cheddar soup comeback.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 95mg
Keywords: broccoli cheddar soup comeback, creamy soup, cheddar cheese recipe, easy weeknight dinner, comfort food
