Ingredients
- 6 tablespoons butter
- 1 onion, diced
- 4 carrots, grated
- 1/2 cup all-purpose flour
- 3 cups chicken or vegetable stock
- 3 cups milk
- 4 broccoli crowns, cut into tiny florets (about 5 cups)
- 1/2 cup heavy cream
- 6 oz cream cheese
- 3 cups grated cheddar cheese
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, melt the butter.
- Add the diced onion and cook until softened.
- Stir in the grated carrots and cook for a few minutes.
- Sprinkle in the flour and stir to combine. Cook for 1–2 minutes to eliminate raw flour taste.
- Slowly whisk in the chicken or vegetable stock. Increase heat to medium-high and cook until thickened.
- Reduce heat to medium-low. Whisk in the milk, then stir in the broccoli florets.
- Cover and cook for about 15 minutes, or until broccoli is tender.
- Stir in the heavy cream, cream cheese, and cheddar cheese. Stir until fully melted and smooth.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use sharp cheddar for a more pronounced cheesy flavor.
- Soup can be blended for a smoother texture if desired.
- Substitute half-and-half for cream if preferred.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 9g
- Sodium: 590mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 85mg
