Description
This creamy, comforting soup combines the flavors of fresh broccoli, tender carrots, and melted cheddar cheese, creating a rich and satisfying dish perfect for chilly days. It’s easy to make and far better than restaurant takeout!
Ingredients
Scale
- 3 tbsp butter
- 1 onion, diced
- 1/4 cup flour
- 2 cups heavy cream
- 2 cups chicken broth
- 3 cups broccoli (1 crown), sliced
- 1 cup carrots, julienned
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
-
Melt Butter and Sauté Onion:
- In a large pan or pot, add 3 tbsp butter and let it melt.
- Add the diced onion and sauté until tender and translucent, about 5 minutes.
-
Add Flour:
- Add 1/4 cup flour and mix well, cooking for about a minute until lightly browned.
-
Add Liquids:
- Pour in 2 cups chicken broth and 2 cups heavy cream.
- Stir and bring the mixture to a boil.
-
Add Vegetables:
- Add 3 cups sliced broccoli and 1 cup julienned carrots.
- Simmer for 1-2 minutes until the vegetables are tender.
-
Add Cheese:
- Lower the heat and stir in 2 cups shredded cheddar cheese.
- Stir until the cheese is fully melted and the soup is creamy.
-
Season & Serve:
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- You can substitute the heavy cream with half-and-half or milk for a lighter version.
- Add extra cheese for a thicker, creamier soup.
- For more texture, use fresh or frozen broccoli florets.
Nutrition
- Serving Size: 1 bowl
- Calories: 380kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg