Broccoli Cheddar Soup
A creamy and cheesy soup that beautifully combines the earthy flavor of broccoli with sharp cheddar cheese, perfect for warming your soul!
Ingredients
- 4 Tbsp unsalted butter
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- a pinch cayenne pepper
- 1/4 cup all-purpose flour
- 2 cups vegetable stock or chicken stock
- 2 cups half-and-half
- 3 cups broccoli florets and tender stems, chopped
- 2 medium carrots, shredded
- 8 oz sharp cheddar cheese, shredded
Instructions
- In a large soup pot over medium heat, melt the butter. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
- Stir in the minced garlic, smoked paprika, garlic powder, and cayenne pepper. Cook for another 30 seconds until fragrant.
- Add the flour and stir continuously for 1-2 minutes until it turns a light golden color.
- Gradually whisk in the vegetable or chicken stock and half-and-half, increasing the heat to medium-high until it reaches a gentle boil.
- Lower the heat to medium-low and add the broccoli and shredded carrots. Partially cover and simmer for 15-20 minutes until the veggies are tender.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with kosher salt and black pepper to taste.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.