Broccoli Cheddar Soup
This broccoli cheddar soup is rich, creamy, super decadent, and the perfect soup for fall and winter. Your whole family is sure to love it!
Servings 8
Ingredients
- 1 Stick Unsalted Butter
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 2 Cups Carrots, shredded
- 1/2 Cup All Purpose Flour
- 4 Cups Chicken Broth
- 4 Cups Heavy Cream can use half and half or whole milk, but the soup won't be quite as thick
- 5 Cups Fresh Broccoli, chopped
- 3 Cups Freshly Grated Sharp Cheddar Cheese
- 2 tsp Lawry's Seasoning Salt
- 1 tsp Paprika
- 1 tsp Black Pepper
- 1 pinch Nutmeg
Instructions
- Melt the butter in a large pot over medium heat
- Add the onion and season with the Lawry's seasoning salt, paprika, black pepper and nutmeg. Cook for about 5 minutes or until the onion is translucent. Add the garlic and cook for 2 more minutes, just until the garlic is fragrant
- Add the carrots and give it a quick stir
- Stir in the flour and let it cook down for 2-3 minutes
- Add the chicken broth and the heavy cream (or half and half)
- Bring to a gentle boil then add the broccoli
- Stir it up, put the lid on, and simmer for about 15 minutes, stirring occasionally. You will notice the soup starting to thicken during this time
- After 15 minutes, the soup should be thick and the broccoli should be soft but not mushy
- Turn the heat to low, add in the cheese and stir until it is completely melted. Salt and pepper to taste if needed