Ingredients:
1 tablespoon olive oil
1 small onion diced
2 cloves garlic minced
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups chicken broth
2 cups small broccoli florets
1 cup shredded carrots
1 cup heavy cream
3 cups sharp cheddar cheese shredded
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PREPARATION:
In a dutch oven or large pot, add the olive oil and onions and cook over medium heat for 4-5 minutes or until the onions gets tender.
1 tablespoon olive oil,1 small onion
Then add the minced garlic and butter. Once butter has melted, sprinkle the flour over top and stir constantly for one minute until blended in to create a roux.
2 cloves garlic,2 tablespoons butter,2 tablespoons all-purpose flour
Slowly pour in the chicken broth, stirring while adding it in. Gently scrape the bottom of the pan to blend in all of the roux.
4 cups chicken broth
Add the broccoli and carrots in and bring to a slow boil. Then reduce the heat to low and simmer for 15 minutes or until the broccoli is tender.
2 cups small broccoli florets,1 cup shredded carrots
Finally add the heavy cream and freshly shredded cheese. Add salt and pepper to your liking.
1 cup heavy cream,3 cups sharp cheddar cheese
Stir until the cheese is melted and blended in completely.
Garnish with extra cheese and croutons if desired.
Notes
Use canola oil, vegetable oil, butter or coconut oil to saute the onion.
Use vegetable broth for a vegetarian version.
Swap the cream for full milk or low fat milk if desired. You can also use fat free half and half for lower calories.
Use mild cheddar cheese, Colby jack or a mixture of cheeses if desired.
Add a teaspoon of dry mustard if desired.
Use a teaspoon of garlic powder instead of fresh garlic if desired.
Serve in a bread bowl for fun presentation.
Use store bought shredded carrots or shred your own. You can also dice carrots in larger pieces and add them in with the onions so they become tender quicker.
You can also puree the entire batch for cream of broccoli and Fresh broccoli if preferred in this recipe but you can use frozen if you prefer.
Shredding your own cheese off a block makes the soup much more creamy than using pre-shredded cheese.
Enjoy !