Broccoli Cheddar Soup

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Prep all ingredients before starting. Dice the onion, mince the garlic, shred the carrot, cut the broccoli into bite-sized florets, and shred the cheese if not pre-shredded.
  • 1 white onion, diced (150 g)
  • 5 clove garlic, minced (15 g)
  • 1 cup carrot, shredded (130 g)
  • 3 cup broccoli, cut into bite-sized pieces (280 g)
  • 2 cup cheddar cheese, shredded (240 g)
• Step 2
  Heat olive oil and melt butter in a large pot or Dutch oven over medium heat.
  • 2 tbsp olive oil (27 g)
  • 3 tbsp butter (42 g)
• Step 3
  Add the diced onion, salt, pepper, onion powder, and garlic powder. Stir occasionally and cook until the onion is softened and translucent.
  • 1 white onion, diced (150 g)
  • 1 tsp salt (6 g)
  • 1 tsp black pepper (2 g)
  • 1 tsp onion powder (2 g)
  • 1 tsp garlic powder (2 g)
• Step 4
  Add the minced garlic and cook until fragrant.
  • 5 clove garlic, minced (15 g)
• Step 5
  Sprinkle in the flour and whisk continuously until it turns light golden brown.
  • 1/4 cup flour (30 g)
• Step 6
  Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Bring to a gentle simmer and cook for a while.
  • 4 cup chicken broth (960 g)
• Step 7
  Add the milk and half and half, whisking to combine. Continue to simmer until the soup starts to thicken slightly.
  • 1/2 cup milk (120 g)
  • 1/2 cup half and half (120 g)
• Step 8
  Add the broccoli florets and shredded carrots. Simmer uncovered until the broccoli is tender when pierced with a fork.
  • 3 cup broccoli, cut into bite-sized pieces (280 g)
  • 1 cup carrot, shredded (130 g)
• Step 9
  Remove the pot from heat. Gradually add the shredded cheese in small handfuls, stirring well after each addition. Make sure each handful is fully melted before adding more to ensure a smooth, creamy texture.
  • 2 cup cheddar cheese, shredded (240 g)
• Step 10
  Taste and adjust seasoning with additional salt, pepper, and spices if needed.
  • 1 tsp salt (6 g)
  • 1 tsp black pepper (2 g)
• Step 11
  Serve hot, topped with extra shredded cheese, crispy bacon bits, and toasted French bread if desired.
  • 2 cup cheddar cheese, shredded (240 g)
  • bacon, crispy bits
    (optional) (for toppping)
  • bread, toasted & buttered
    (optional)

Per serving