Directions
- 1In a large skillet, Dutch oven, or pot, sauté one medium-sized yellow onion.
- 2Add minced garlic to the skillet once the onion is fragrant.
- 3Add a few tablespoons of flour and cook it out.
- 4Deglaze the skillet with about one cup of chicken broth.
- 5Chop up some broccoli.
- 6Shred some carrots.
- 7Add the chopped broccoli to the skillet.
- 8Add the shredded carrots to the skillet.
- 9Mix everything to coat it well.
- 10Add the second cup of chicken broth.
- 11Add two cups of heavy cream or half and half.
- 12Add garlic and herb seasoning, salt, and pepper.
- 13Add cheddar cheese.
- 14Continue cooking for about 15 minutes until it reaches a smooth, creamy consistency.
- 15Serve the soup in a bowl with some toasted crusted bread and a little bit more cheese on top.
Ingredients
- 1 medium-sized yellow onion
- minced garlic
- tablespoons flour
- 2 cups chicken broth
- 1 cup broccoli
- carrots
- 2 cups heavy cream
- garlic and herb seasoning
- salt
- pepper
- cheddar cheese
- toasted crusted bread
Equipment
large skilletDutch ovenpotcutting boardknifegraterladlebowl
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