I’ve seen recipes for Broccoli Cheddar Soup all over the place. They are all very similar. Here is a recipe I gathered from a combination of places, that excludes the extra salt. The end result is a creamy, chunky soup that blends the delicious flavors of the broccoli, carrots and cheese. It can be served as a first course dish to your dinner or as the whole meal, as it is really filling. It is great served with bread.
Broccoli Cheddar Soup
3 tbsp. butter, divided
1/2 cup carrot, chopped
2 cups small broccoli florets
1 1/2 cups chicken broth
½ tsp. garlic powder
2 tbsp. flour
1 cup milk
1 cup shredded sharp cheddar cheese
In a large pot, melt 1 tbsp butter over heat.
Add the chopped onion and cook for 3 minutes until lightly browned and translucent.
Next, add the chopped carrots and cook for about 4 minutes.
Add the broccoli, chicken broth, and garlic powder. Let the mixture come to a boil and then turn it down to a simmer. Crack some fresh black pepper and stir.
In another small pot, add the remaining 5 tbsp of butter and flour and cook for 3 minutes until the color has browned slightly. Make sure to keep stirring. Stir in the milk and cook for 5 minutes or until the mixture thickens.
Next, whisk in the cheese and add to soup pot once it is completely melted. Let it simmer for another 5 minutes.