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
- In a medium pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Sprinkle in the flour and stir to combine. Cook for a few minutes until it turns lightly golden.
- Slowly whisk in the half & half and milk until smooth. For a lighter version, you can replace the half & half with additional milk.
- Add the no salt added chicken broth and bring to a gentle simmer. Cook over low heat until slightly thickened, about 5–10 minutes.
- Stir in the chopped broccoli and carrot, then cook until the broccoli is tender, about 15–20 minutes.
- Puree the soup in a blender on low, leaving some small pieces of broccoli and carrot for texture. Alternatively, use an immersion blender directly in the pot.
- Stir in the shredded cheddar until fully melted. Serve warm.
Notes
- Nutritional information is an estimate and may vary depending on the brands of ingredients used.
- To make this soup vegetarian, use no salt added vegetable broth instead of chicken broth.
- For a lighter soup, reduce the amount of half & half and increase the milk proportionally.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Prep Time: 5 min
- Cook Time: 40 min