Directions
- 1Cut up 4 cups of broccoli florets into bite-sized pieces.
- 2Measure out 1 cup of grated carrots and chop them into smaller pieces.
- 3Dice 1/2 cup of yellow onion.
- 4In a large soup pot over medium-high heat, add 2 tablespoons of butter and 3 tablespoons of olive oil.
- 5Once the butter is melted, add the broccoli florets, grated carrots, and diced onion.
- 6Let this cook, stirring occasionally, for 7-8 minutes until the broccoli is soft and browning around the edges.
- 7Add 4 cloves of minced garlic and 1/4 cup of flour.
- 8Let this cook, stirring constantly, for 2 minutes.
- 9Add 1 cup of half and half and stir until smooth.
- 10Repeat with a second cup of half and half.
- 11Add 4 cups of chicken broth (or any broth you prefer) and scrape up any browned bits from the bottom of the pot.
- 12Add 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and 1/2 teaspoon of pepper.
- 13Stir, bring to a simmer, and let it cook for 5 minutes.
- 14Add 1 1/2 cups of shredded cheddar cheese and stir until melted and well combined.
Ingredients
- 4 cups broccoli florets
- 1 cup grated carrots
- 0.5 cup yellow onion
- 2 tablespoons butter
- 3 tablespoons olive oil
- 4 cloves minced garlic
- 0.25 cup flour
- 2 cups half and half
- 4 cups chicken broth
- 0.5 teaspoon salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon pepper
- 1.5 cups shredded cheddar cheese
Equipment
knifecutting boardsoup potwooden spoonmeasuring cup
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