🥦Broccoli Cheese Soup Recipe🧀
(This is a family favorite in my house! My daughter asks for it all the time! Sometimes I freeze portions in a muffin tin then pop them in a baggie to quickly make small portions for her when she asks.)
Ingredients
1 Tbsp butter
2 cloves garlic
1 medium yellow onion, finely chopped (or shallot)
1/4 cup salted butter
1/2 cup all-purpose flour
4 cups chicken broth
4 cups half and half
12 oz fresh broccoli (I use a 12 oz bag of florets) , roughly chopped
2 carrots, peeled and chopped into sticks
1/2 tsp kosher salt
1/4 tsp paprika
1/4 tsp nutmeg
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
4 cups cheddar cheese
Instructions
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Add 1 Tbsp butter to dutch oven and heat over MED heat. Add chopped onion and garlic and saute until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter to dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.
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Slowly pour in the chicken broth, whisking as you pour. Continue with half and half, pouring slowly and whisking as your pour.
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Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain.
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Add broccoli and carrots and stir to combine. Add paprika, nutmeg, garlic powder, cayenne, salt and pepper, stir. Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender. If soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up.
