Serves 1
Directions
- 1Heat olive oil in a large dutch oven over medium heat.
- 2Add shredded carrots, diced yellow onions, chopped broccoli, and salt.
- 3Cook on medium-low for 12 to 14 minutes.
- 4Add minced garlic and stir until fragrant.
- 5Stir in chicken broth, half-and-half, Dijon mustard, sugar, hot sauce, paprika, and turmeric.
- 6Turn heat to medium high.
- 7Add cheeses and stir until melted.
- 8Bring to a boil, then return heat to simmer, stirring frequently.
- 9Combine cornstarch and water to make slurry, add to soup, and simmer until thickened.
Ingredients
- Tbsps olive oil
- 1 cup shredded carrots
- 0.5 cup yellow onion
- 32 oz pkg frozen broccoli florets
- 1.5 tsps salt
- 2 cloves garlic
- 4 cups chicken broth
- 2 cups half-and-half
- 1 Tbsp Dijon mustard
- 0.5 Tbsp sugar
- 1 tsp hot sauce
- 1.5 tsps paprika
- 0.5 tsp turmeric
- 2 cups sharp cheddar cheese
- 6 oz Velveeta cheese
- 1.5 Tbsps cornstarch
Equipment
Dutch ovenWooden spoonMeasuring spoonsMeasuring cup
Tips
- Next time add a little less carrots
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