Directions
- 1Heat olive oil in a large Dutch oven over medium-low heat.
- 2Add carrots, onions, and broccoli, and salt; then cook on medium-low heat for 12–14 minutes.
- 3Add garlic and stir until fragrant, about 1 minute.
- 4Stir in broth, half-and-half, mustard, sugar, hot sauce, paprika, and turmeric. Turn heat to medium-high.
- 5Add cheeses and stir until melted. Bring to boil, then return heat to simmer, stirring frequently.
- 6Combine cornstarch and 1 1/2 tablespoons water to make slurry; add to soup, and simmer until thickened.
Ingredients
- 2 Tbsps olive oil
- 1 cup carrots, shredded
- 0.5 cup yellow onion, diced
- 32 oz frozen broccoli florets
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1.5 tsp salt
- 1 Tbsp Dijon mustard
- 1 tsp hot sauce
- 1.5 tsp paprika
- 0.5 tsp turmeric
- 2 cups sharp cheddar cheese, cubed
- 6 oz Velveeta cheese, cubed
- 1.5 Tbsps cornstarch
- 1.5 Tbsps water
Equipment
Dutch oven
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