Ingredients
Method
- Add 1 TBS of butter to a dutch oven or large pot and melt over medium heat.
- Add onion and garlic and saute until onions are soft and translucent.
- Add the remaining 1/4 butter and when melted whisk in the flour. Cook for about 1 minute – you are making a roux.
- Add broccoli, carrots, salt, pepper and dry mustard.
- Slowly pour in chicken broth and half and half, whisking as you pour. Cook for 5 minutes – whisking occasionally.
- Reduce heat to medium/low – cover and simmer for 15 – 20 minutes or until carrots are fork tender.
- Add cheese and stir until melted.
Notes
Texture Tip: For a smoother soup, lightly blend part of the soup with an immersion blender after simmering. For chunkier soup, leave as is.
Cheese Matters: Use freshly shredded cheddar for best melting results—pre-shredded cheese has anti-caking agents and may result in grainy texture.
Milk Swap: Whole milk or half u0026amp; half gives creamy richness. To make lighter, you can use 2% milk, but texture may be thinner.
Vegetarian Option: Swap chicken broth with vegetable broth.
Boost the Flavor: Add a tiny pinch of nutmeg (⅛ tsp) or smoked paprika for depth.
Make Ahead: Soup thickens as it cools — reheat gently with extra milk or broth to loosen if needed.
Storage: Keeps in the fridge for 3–4 days. Cheese-based soups don’t freeze perfectly, but can be frozen; reheat slowly to avoid separation.