AuthoradminCategory
Yields4 Servings
 1 tbsp Butter
 1 medium Yellow Onion, finely chopped
 ¼ cup salted Butter
 ¼ cup All-Purpose Flour
 2 cups Chicken Broth
 2 cups Half and Half
 12 oz fresh Broccoli , roughly chopped
 2 Carrots, peeled and chopped
 ½ tsp Kosher Salt
 ¼ tsp Paprika
 ¼ tsp Garlic Powder
 ¼ tsp Dry Mustard
 ¼ tsp Black Pepper
 2 cups Cheddar Cheese
1

Add 1 tbsp. butter to dutch oven and heat over medium heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter to dutch oven, still over medium heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.

2

Slowly pour in about a cup of chicken broth, whisking as you pour. Continue with remaining chicken broth and half and half, pouring slowly and whisking as your pour.
Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain.

3

Add broccoli and carrots and stir to combine. Add paprika, garlic powder, dry mustard, salt and pepper, stir. Reduce heat to low/medium 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 and get to your desired consistency.

4

Optional: Blend soup until desired texture is reached. Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful. Taste soup and season with additional salt and pepper if needed.

5

Serve hot in a bread bowl with additional black pepper and shredded cheese on top if desired. Enjoy!

Ingredients

 1 tbsp Butter
 1 medium Yellow Onion, finely chopped
 ¼ cup salted Butter
 ¼ cup All-Purpose Flour
 2 cups Chicken Broth
 2 cups Half and Half
 12 oz fresh Broccoli , roughly chopped
 2 Carrots, peeled and chopped
 ½ tsp Kosher Salt
 ¼ tsp Paprika
 ¼ tsp Garlic Powder
 ¼ tsp Dry Mustard
 ¼ tsp Black Pepper
 2 cups Cheddar Cheese

Directions

1

Add 1 tbsp. butter to dutch oven and heat over medium heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter to dutch oven, still over medium heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.

2

Slowly pour in about a cup of chicken broth, whisking as you pour. Continue with remaining chicken broth and half and half, pouring slowly and whisking as your pour.
Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain.

3

Add broccoli and carrots and stir to combine. Add paprika, garlic powder, dry mustard, salt and pepper, stir. Reduce heat to low/medium 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 and get to your desired consistency.

4

Optional: Blend soup until desired texture is reached. Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful. Taste soup and season with additional salt and pepper if needed.

5

Serve hot in a bread bowl with additional black pepper and shredded cheese on top if desired. Enjoy!

Creamy Broccoli Cheddar Soup