Broccoli Cheese Soup
Creamy, cheesy, warm comfort food - great for dipping some fresh bread into!
Ingredients
- 3 tbsp butter
- 1/2 cup carrots, finely diced
- 1/2 cup onion, finely diced
- 1 tbsp minced garlic
- 2 tbsp flour
- 4-5 cups chicken broth
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp italian seasoning
- 2 crowns broccoli
- 2 cups shredded cheddar cheese
- 1/2 cup cream
Instructions
- Prep carrots (2 medium), onion (1/4 large onion), and garlic. Cut broccoli florets off of the stem and dice as fine as you would like. I like a chunky soup, but if you prefer a smoother texture, be sure to dice everything up really fine.
- In a large kettle, add butter, carrots, onion, and garlic. Saute over medium heat for about 3 minutes. Add flour to the mixture, stir well and let it cook another two minutes.
- Add the chicken broth very slowly, while stirring constantly. You want the flour to smoothly incorporate into the broth. If you dump the broth in, you will get lumps.
- Add the pepper, garlic powder, and Italian seasoning. Bring to a simmer.
- Add the broccoli to the broth mixture and let it simmer until the broccoli is tender - about 5-7 minutes depending on how finely it is diced.
- Add the shredded cheddar and stir well to incorporate the cheese while it melts.
- Remove the soup from heat and then stir in the cream. Serve with fresh bread and enjoy!
Notes
Any type of onion will work, I like to use red onion.
Make sure to remove the soup from heat before adding the cream, if the soup is too hot the cream will curdle.