This Broccoli and Cheddar Soup is incredibly easy to make and will be ready in under 30 minutes! It's creamy, hearty, and the perfect comfort food!
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Prep Time: 10 mins
Cook Time: 18 mins
Ingredients
– 2 tbsp. – unsalted butter (for sautéing garlic and onion) – ▢3 x-large – garlic clove (I used homegrown, you’ll need 5-6 store bough size) – ▢1 small – yellow onion (I used homegrown weighing 3 oz.) – ▢4 tbsp. – unsalted butter (for cooking flour) – ▢½ cup – organic all-purpose flour – ▢3 cups – organic half & half – ▢2 cups – water – ▢1 tsp. – Mrs. Dash Seasoning – ▢½ tsp. – sea salt or to taste – ▢⅛ tsp. – cayenne pepper to taste – ▢⅛ tsp. – black ground pepper to taste (optional, if you like the soup spicier) – ▢1 tbsp. – organic chicken bouillon – ▢3 cups – broccoli florets (I used organic and it makes a huge difference in taste) – ▢2 cups – grated carrots – ▢3 cups – sharp cheddar cheese
In a pot or Dutch oven over medium heat, melt 4 tablespoons of unsalted butter. Add sifted flour and whisk until it absorbs completely (about 10 seconds). Add half & half and water, bringing it to a boil while stirring to prevent flour from settling. Reduce the heat, add grated carrots, spices, chicken bouillon paste, and sautéed garlic and onion. Simmer for 10 minutes, stirring occasionally.