Description
A creamy and cheesy soup filled with the goodness of broccoli and carrots, perfect for chilly evenings or cozy lunches.
Ingredients
Scale
- 7 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 cup finely diced yellow onion (about 1 onion)
- 1 ½ tsp minced garlic
- ¾ tsp paprika (smoked if possible)
- ¾ tsp ground mustard
- 1/8 tsp ground cayenne pepper
- Salt and pepper, to taste
- 6 tbsp flour
- 32 oz reduced-sodium chicken broth or vegetable broth
- 3 cups half-and-half
- 1 bay leaf (optional)
- 6 cups chopped broccoli, bite-sized
- 2 cups shredded carrots
- 12 oz freshly shredded extra-sharp Cheddar cheese (about 3 ¼ cups)
- Hearty buttered bread or bread bowls for serving (optional)
Instructions
- In a large pot, heat 1 tbsp of butter and the olive oil over medium heat.
- Add the finely diced onions and sauté until golden, about 3 to 5 minutes.
- Add minced garlic, paprika, ground mustard, cayenne pepper, and a pinch of salt and pepper. Cook for 45 seconds to 1 minute.
- Add the remaining 6 tbsp of butter. Once melted, whisk in the flour and cook for about 2 minutes.
- Gradually pour in the chicken broth while whisking constantly, then slowly add the half-and-half.
- Reduce heat to medium-low and add a bay leaf. Allow to simmer for about 15 minutes.
- Add chopped broccoli and shredded carrots, cooking on low for another 10 to 15 minutes.
- Once veggies are cooked, remove from heat and stir in cheddar cheese until melted.
- Serve immediately in warm bread bowls or alongside buttered bread.
Notes
For a creamier texture, you can blend part of the soup. Don’t overcook the broccoli; it should remain bright green and slightly crunchy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg