Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4–6
Calories per serving: ~320
📝 Ingredients
- 4 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or veggie broth for vegetarian)
- 2 cups half-and-half (or 1 cup milk + 1 cup heavy cream)
- 3 cups broccoli florets, chopped small
- 1 cup shredded carrots
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika or a pinch of nutmeg (optional)
- 2 cups shredded sharp cheddar cheese
👩🍳 Instructions
1️⃣ In a large pot, melt butter over medium heat. Add onion and cook until soft (about 4 minutes). Stir in garlic and cook for 1 more minute.
2️⃣ Whisk in flour and cook for 1–2 minutes, stirring constantly, to form a roux.
3️⃣ Slowly whisk in broth, then half-and-half, until smooth. Bring to a simmer and stir until slightly thickened.
4️⃣ Add broccoli, carrots, salt, pepper, and paprika or nutmeg. Cover and simmer for 15–20 minutes, or until the broccoli is tender.
5️⃣ Turn off the heat and stir in the cheddar cheese until melted and smooth.
6️⃣ Use an immersion blender to lightly blend if you like it creamier, or leave chunky for texture.
7️⃣ Taste and adjust seasoning. Serve hot with crusty bread or in a bread bowl!
🍯 Why You’ll Love This Recipe
- Rich and creamy, just like a restaurant
- Filled with real veggies and real cheese
- Easy to make at home in under an hour
- Freezes well and reheats beautifully
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