This is one of our most popular recipes on YouTube and in our house. It’s packed with flavor and great as a meal served in a bread bowl or with a warm, crusty bread on the side. You can adjust the amount of cheese to suit you own taste or even try it with different types of cheese. If you like broccoli cheddar soup this is guaranteed to be a hit!
- 1/2 C Butter
- 1 diced onion
- 1 minced garlic clove
- 1/2 C flour
- 4 C chicken broth
- 24 oz shredded cheese (we use medium cheddar)
- 1 quart half and half (or 2 C milk + 2 C Heavy cream)
- 3 grated carrots
- 1 lb broccoli florets – chopped
- 1/2 tsp salt and pepper (+ more to taste)
- Pinch cayenne
In a large pot, saute the onions with the butter over medium heat until onions are translucent, about 10 minutes. Stir in salt, pepper, cayenne and garlic then add the grated carrots. Saute for another 5 minutes then sprinkle the flour over the top and stir in. Cook for 1 minute, stirring constantly, then pour the chicken stock in and stir to break up any clumps. Add the broccoli and cook, stirring occasionally, until broccoli starts to get tender (5-10 minutes depending on your chop). Add in the half and half and allow to come back up to a simmer. Once it begins to bubble, TURN OFF the heat. Gently stir in your cheese until well incorporated. The residual heat will melt the cheese. You don’t want to turn the heat back on once the cheese is added as you’ll risk causing separation. Give your soup a taste and add salt if needed. Serve with a warm bread or in a bread bowl, or eat it right out of the pot. Either way, we’re sure this will be your new goto recipe on those cool autumn evenings!