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!
Ingredients
- 1 stickunsalted butter
- 1yellow onion, diced
- 6garlic cloves, minced
- 2 cupscarrots, shredded
- ½ cupall purpose flour
- 4 cupschicken broth
- 4 cupsheavy cream (can use half and half or whole milk, but the soup won't be quite as thick)
- 5 cupsfresh broccoli, chopped
- 3 cupsfreshly grated sharp cheddar cheese
- 2 tsplawry's seasoning salt
- 1 tsppaprika
- 1 tspblack pepper
- 1 pinchnutmeg
Directions
- 1
Melt the butter in a large pot over medium heat
- 2
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
- 3
Add the carrots and give it a quick stir
- 4
Stir in the flour and let it cook down for 2-3 minutes
- 5
Add the chicken broth and the heavy cream (or half and half)
- 6
Bring to a gentle boil then add the broccoli
- 7
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
- 8
After 15 minutes, the soup should be thick and the broccoli should be soft but not mushy
- 9
Turn the heat to low, add in the cheese and stir until it is completely melted. Salt and pepper to taste if needed