Ingredients

The following ingredients have 4 Servings
  • 1/4 cup unsalted butter ((1/2 stick) )
  • 1/2 cup onions (diced)
  • 2 cloves garlic (finely minced)
  • 2 ribs celery (diced)
  • 1 cup shredded carrots ((or matchsticks carrots cut in half))
  • 3 cups broccoli florets
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1 cup heavy whipping cream
  • 1/4 cup gluten free all-purpose flour
  • 1 1/2 tsp. pink Himalayan sea salt
  • 1/2 tsp. ground black pepper
  • 3 shakes crushed red pepper flakes ((or more, if desired))
  • 3 cups sharp cheddar cheese (shredded)
  • additional sharp cheddar cheese, shredded (for garnish, if desired)

Instruction

  • In a large Dutch oven over medium heat, melt butter.
  • Add onions, carrots, celery, garlic and broccoli.
  • Sauté about 5-7 minutes until veggies are tender.
  • Stir in flour.
  • Slowly add chicken broth about ¼ cup at a time.
  • Then add half-and-half, then heavy whipping cream, whisking while each additional is incorporated.
  • Add salt, pepper and red pepper flakes and cook on low heat until mixture thickens.
  • This will take about 5-10 minutes.
  • Add cheese and stir until cheese is melted.
  • Ladle soup into bowls.
  • Garnish with additional cheddar cheese, if desired.