Creamy Broccoli Cheddar Soup
Ingredients:
- 1/2 cup of unsalted butter
- 1 cup of onions, diced (either yellow or white)
- 2 cups of shredded carrots (if using matchsticks, cut them into half-inch pieces)
- 5-6 cups of small-chopped broccoli florets
- 3 cups of chicken broth
- 2 cups of milk (skim or fat-free recommended)
- 2 cups of heavy whipping cream
- 1/2 cup of all-purpose flour
- 3 teaspoons of kosher salt
- 1 teaspoon of black pepper
- A pinch (or more, to taste) of crushed red pepper flakes
- 4 cups of shredded cheddar cheese (for creamiest results, choose a high-quality cheddar and shred it yourself)
Instructions:
- Heat a large pot over medium-high flame and melt the butter. Toss in the diced onions, carrots, and broccoli. Cook them until they begin to soften, about 5 minutes, but this may vary based on how small you’ve chopped your vegetables.
- Gradually pour in the chicken broth, milk, and cream. While stirring, sprinkle the flour evenly across the surface to avoid lumps. Add the salt, black pepper, and red pepper flakes. Keep stirring and allow the mixture to heat on medium until it thickens, which should take around 10-15 minutes.
- When the soup has thickened to your liking, fold in the shredded cheddar cheese. Stir continuously until the cheese has completely melted into the soup, creating a smooth, creamy texture.
- Once everything is well-combined and velvety, serve the soup warm. Enjoy the comforting blend of cheese, broccoli, and spices!
Note: The quality of the cheddar cheese significantly influences the final outcome of the soup. For the best flavor and texture, opt for a high-quality cheddar and shred it yourself.