Ingredients
Scale
Ingredients
- 3 heads broccoli, cut into small florets
- 2 cups carrots, diced
- 5 cloves garlic, minced
- 1 yellow onion, diced
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tsp paprika
- 4 cups veggie stock
- 1 cup heavy cream
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups sharp cheddar cheese, freshly shredded
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for about 5 minutes, until the onion begins to soften.
- Add the diced carrots and broccoli. Cook for another 5 minutes, stirring occasionally.
- Make the soup base: Sprinkle the flour over the vegetables and stir until everything is evenly coated. Slowly pour in the chicken stock while stirring continuously. This helps prevent the flour from clumping.
- Add the onion powder, garlic powder and paprika. Stir well, then cover and let the soup simmer for about 20 minutes, or until the broccoli and carrots are tender.
- Once the vegetables are tender and the soup has thickened, stir in the heavy cream.
- Add the shredded sharp cheddar cheese and stir until completely melted and incorporated into the soup.
- Taste and adjust the seasoning as needed. Serve hot with crusty bread, garlic bread, or your favorite soup topping.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer, dinner, Soup
- Cuisine: American
Keywords: broccoli cheddar soup,