Ingredients
2 tbsp olive oil
1/2 large onion, diced
2 tbsp all-purpose flour
1/2 cup half & half
1/2 cup milk
2 cups no-salt-added chicken broth
1 carrot, peeled and chopped
3 cups broccoli florets, chopped
1 cup sharp cheddar cheese, shredded
Instructions
- Heat olive oil in a medium pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
-
Stir in flour and cook until lightly golden.
-
Slowly whisk in half & half and milk until smooth.
-
Add no-salt-added chicken broth and bring to a gentle simmer for 5–10 minutes until slightly thickened.
-
Add broccoli and carrot; cook until tender, about 15–20 minutes.
-
Blend partially or completely with an immersion blender or countertop blender.
-
Stir in shredded cheddar until melted. Serve warm.
Notes
- Vegetarian: Use no-salt-added vegetable broth instead of chicken broth.
- Lighter version: Reduce half & half and replace with extra milk.
- Can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 5 min
- Cook Time: 45 min