Ingredients

The following ingredients have 6 Servings
  • 1/4 cup + 1 tablespoon butter (divided)
  • 1/2 medium onion (chopped)
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half or whole milk
  • 2 cups chicken broth (plus up to 2 cups additional, if desired for a thinner soup)
  • 1/2 pound fresh broccoli (about 3 cups, chopped into small pieces)
  • 1 cup grated carrot (1-2 carrots depending on size)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces freshly grated sharp cheddar cheese (about 2 cups)

Instruction

  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat, then saute the onion for 5-7 minutes until lightly caramelized. Transfer to a bowl and set aside.
  • Melt the remaining butter in the same pan, then whisk in the flour. Cook for 2-3 minutes until thickened to create a roux.
  • Slowly whisk in the half-and-half or whole milk. The mixture will thicken quickly. Whisk in the chicken broth, then bring to a simmer.
  • Add the broccoli, grated carrots, and reserved onions, then season with salt and pepper. Cover and simmer 15-20 minutes until the vegetables are tender.
  • Remove 1-2 cups of the vegetable chunks and transfer to a blender. Cover the blender with a towel and blend to break up the chunks. Return to the pot of soup and stir to combine.
  • Reduce heat to low, then stir in the grated cheddar cheese until melted. Remove from heat and serve immediately.