Broccoli Cheddar Soup
Half of the soup is blended for the perfect consistency while still offering hearty bites of carrot and broccoli.
Ingredients
- 2 tbsp butter
- 1 onion chopped
- 2 carrots (about 1 cup) chopped
- 3 cloves garlic smashed
- 2 tbsp flour
- 2 cups low sodium chicken broth
- 6 cups broccoli chopped
- 1/4 tsp paprika
- 1 cup whole milk
- 1/2 cup half and half
- 2 cups sharp cheddar cheese (8 ounces) shredded
- salt to taste
- pepper to taste
Instructions
- Melt butter in a large pot over medium-high heat. Stir in the onion, cooking for about 5 minutes.
- Add garlic and carrot, cooking for 1 minute.
- Stir in flour, mixing for a minute. This will give the soup a thicker consistency.
- Add broccoli, paprika, salt, pepper, and chicken stock, stirring until everything is incorporated.
- Bring mixture to a simmer, cover, and simmer for 10-15 minutes, until broccoli and carrots are tender.
- Pour half of the soup into a blender. Place the top on the blender, but remove the center plastic cap and cover that area with a towel. This will prevent the hot liquid from forcing the lid off mid-blend.
- Blend for about 30 seconds until the mixture is smooth. Add the blended portion back into the pot.
- Add milk and cheese, stirring and cooking on medium heat for about 3-5 minutes or until warmed through.
- Serve and enjoy!
Notes
It will look like there's not much liquid, to begin with, but I wouldn't add more until all the milk and cheese are in and you see the end consistency.
The recipe makes 4 small servings. If you want larger servings or leftovers make a double recipe.